Cajun Chicken Creamy Soup (Print Version)
# Ingredients:
01 -
1 1/2 pounds of chicken breast.
02 -
3 cups of chicken stock.
03 -
2 teaspoons of hot sauce.
04 -
1 tablespoon of minced garlic.
05 -
8 ounces of softened cream cheese.
06 -
1 tablespoon of olive oil or butter.
07 -
1 cup of chopped onions.
08 -
1 cup diced carrots.
09 -
1/4 cup heavy cream.
10 -
1 can (14 ounces) fire-roasted tomatoes, drained.
11 -
1 1/2 cups of diced bell peppers.
12 -
1 1/2 cups of chopped celery.
13 -
2 tablespoons of Cajun or Old Bay seasoning.
# Instructions:
01 -
Warm the oil in your pot, toss in garlic, carrots, onions, celery, and bell peppers. Let them cook for 3-4 minutes, stirring now and then, until soft.
02 -
Drop in the chicken, seasonings, canned tomatoes, and broth. Cover and let it cook gently on low heat for half an hour.
03 -
Pull the chicken out, shred it with forks, and mix the cream and softened cheese into the pot.
04 -
Whisk the soup to melt the cream cheese completely, then add the shredded chicken back to the pot.
05 -
Dish it into bowls and, if you like, sprinkle some green onions, shredded cheddar, or an extra splash of hot sauce.
# Notes:
01 -
Only 8 net carbs per portion makes it keto-approved.
02 -
You can play around with the spice level to your liking.
03 -
A single serving is roughly 1 1/4 cups.