Creamy Cajun Chicken Soup


  • 1 tablespoon of butter or olive oil
  • 1 tablespoon of minced garlic
  • 1 cup of chopped onion
  • 1 cup of chopped carrots
  • 1 1/2 cups of chopped celery
  • 1 1/2 cups of chopped bell pepper (any color or a mix)
  • 1 1/2 pounds of chicken breast
  • 2 tablespoons of Old Bay or Cajun seasoning
  • 2 teaspoons of hot sauce
  • 1 can (14 ounces) of fire-roasted tomatoes, drained
  • 3 cups of chicken broth
  • 1/4 cup of heavy cream
  • 8 ounces of cream cheese, softened


  1. Heat a large pot or Dutch oven over medium heat. Add the olive oil and sauté the garlic, onion, celery, bell pepper, and carrots for 3-4 minutes, or until they’re tender.
  2. Add the chicken to the pot and sprinkle with the Cajun seasoning, hot sauce, drained fire-roasted tomatoes, and chicken broth. Bring the mixture to a simmer, cover the pot with a lid, and reduce the heat to medium-low.
  3. Allow the soup to cook for about 30 minutes, stirring occasionally. Once the chicken is tender and fully cooked, remove it from the pot and shred it.
  4. While the chicken is on the cutting board, add the heavy cream and softened cream cheese to the pot. Whisk until the cream cheese dissolves into the soup. Stir the shredded chicken back into the soup and serve immediately.
  5. Top the soup with green onions, sharp cheddar cheese, and hot sauce, if desired. Enjoy your delicious Creamy Cajun Chicken Soup!

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