Ingredients:
1 tablespoon butter or olive oil
1 tablespoon minced garlic
1 cup chopped onion
1 cup chopped carrots
1 ½ cups chopped celery
1 ½ cups chopped bell pepper (any color or a mix)
1 ½ pounds chicken breast
2 tablespoons Old Bay or Cajun seasoning
2 teaspoons hot sauce (adjust to taste)
1 (14-ounce) can fire-roasted tomatoes, drained
3 cups chicken broth
¼ cup heavy cream
8 ounces cream cheese, softened
Optional Toppings:
Green onions
Shredded sharp cheddar cheese
Extra hot sauce
Instructions:
Sauté the Vegetables:
Heat a large pot or Dutch oven over medium heat. Add the butter or olive oil and sauté the garlic, onion, celery, bell pepper, and carrots for 3-4 minutes, or until softened.
Add Chicken and Seasonings:
Place the chicken breasts in the pot and sprinkle with Cajun seasoning. Add the hot sauce, fire-roasted tomatoes, and chicken broth. Bring to a gentle simmer. Cover the pot and reduce the heat to medium-low.
Cook the Chicken:
Let the soup cook for about 30 minutes, stirring occasionally, until the chicken is tender and fully cooked.
Shred the Chicken:
Remove the cooked chicken from the pot and shred it on a cutting board using two forks.
Make the Soup Creamy:
While the chicken is being shredded, add the heavy cream and softened cream cheese to the soup. Whisk until the cream cheese is fully dissolved and the soup is smooth.
Finish and Serve:
Stir the shredded chicken back into the soup. Ladle into bowls and top with green onions, sharp cheddar cheese, and a drizzle of hot sauce if desired.
This creamy, spicy Cajun chicken soup is best enjoyed warm with crusty bread or crackers on the side!
