Creamy Cajun Chicken Soup

Step 1

Heat large dutch oven over medium-high heat. When pot is hot, add butter and let butter melt completely.

Step 2

Add holy trinity blend to dutch oven. Stir, then sauté blend until veggies are tender and fragrant, approximately 5 minutes.

Step 3

When vegetable blend is tender, add minced garlic to dutch oven and stir to incorporate. Sauté 30 to 60 seconds or until garlic is fragrant, then add 1 tablespoon Cajun seasoning and stir until well incorporated.

Step 4

Pour 2 cups chicken stock and 1 can diced tomatoes into dutch oven. Stir to incorporate, then let mixture come to low boil. When liquid begins to boil, reduce heat to medium and simmer while preparing chicken.

Step 5

Place chicken on cutting board. Season all sides of chicken with remaining 1 tablespoon cajun seasoning. Set aside.

Step 6

Heat small skillet over medium heat. When skillet is hot, add 1 tablespoon neutral oil and swirl pan to spread oil around. Continue heating skillet until oil is hot and shimmery.

Step 7

When oil is hot, place chicken in skillet. Cook 3 to 5 minutes, then flip chicken over and cook another 3 to 5 minutes or until firm.

Step 8

Transfer chicken to cutting board and let chicken cool until comfortable to handle. Chop cooled chicken into bite-sized pieces. Set aside.

Step 9

Reduce heat under dutch oven to low. Let mixture cool slightly, then add heavy cream and stir until fully combined.

Step 10

Add chopped chicken to dutch oven. Stir to incorporate, then let ingredients simmer and meld 3 to 5 minutes.

Step 11

After simmering, taste soup and adjust seasonings as needed. Portion soup into serving bowls and garnish with chopped green onions if desired. Serve warm.