Ingredients
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1 lb chicken breast, diced
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1 tablespoon Cajun seasoning
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2 tablespoons olive oil
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1 onion, chopped
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2 cloves garlic, minced
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1 bell pepper, chopped
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2 cups chicken broth
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1 cup heavy cream
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1 cup corn (frozen or canned)
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Salt and pepper, to taste
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Chopped green onions, for garnish
Instructions
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Heat oil: In a large pot, warm olive oil over medium heat.
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Sauté veggies: Add chopped onion, minced garlic, and bell pepper. Sauté until softened and fragrant, about 3–4 minutes.
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Cook chicken: Add diced chicken and Cajun seasoning. Stir and cook until the chicken is browned on all sides.
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Add broth: Pour in the chicken broth and bring to a gentle boil.
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Simmer: Reduce heat, then stir in the heavy cream and corn. Let the soup simmer for 10–15 minutes, stirring occasionally.
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Season: Add salt and pepper to taste. Adjust Cajun seasoning if you prefer more spice.
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Serve: Ladle into bowls and top with chopped green onions before serving.
Notes
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For a lighter version, use half-and-half or coconut milk instead of heavy cream.
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Add cooked rice, pasta, or potatoes to make the soup heartier.
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You can adjust the Cajun seasoning based on spice tolerance.
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For extra depth, add a splash of lemon juice or Worcestershire sauce before serving.
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Leftovers taste even better the next day as the flavors meld together.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup / Dinner
- Method: One-Pot Cooking / Simmering
- Cuisine: Southern / Cajun-American
- Diet: Gluten Free