Crockpot Creamy Cajun Chicken Soup
My friend Taylor made this soup and shared the finished product and his thoughts about how delicious it was on Instagram and I immediately messaged him for the recipe. It did not disappoint! I am going to post the original recipe here for making it on top of the stove with notes about how I made it in the video dump and go crockpot style.
Ingredients
Instructions
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Step 1
Heat a large pot or dutch oven to medium heat. Add the olive oil and saute the garlic, onion, celery, bell pepper, and carrots 3-4 minutes until tender.Add the chicken to the pot, top with the cajun seasoning, fire roasted tomatoes and chicken broth. Bring the mixture to a simmer, place the lid on the soup and reduce the heat to medium low.Allow the soup to cook 30 minutes, stirring occasionally. When the chicken is tender and cooked through remove from the pot and shred.(I dumped all these ingredients into the crockpot - I didn't saute the veggies either - gave it a stir and cooked it on high for 3-4 hours. Shredded the chicken in the crockpot and stirred it all together. From there I added the heavy cream and cream cheese, stirred again and let it sit for about 30 more minutes until the cream cheese had completely incorporated) -
Step 2
While the chicken is on the cutting board add the heavy cream and softened cream cheese. Whisk until the cream cheese has dissolved. Stir the chicken back into the soup and serve immediately.Top with green onions, sharp cheddar cheese and hot sauce if desired.
Note
Taylor found this recipe from Maebells and I just love it, PLUS every recipe she shares is gluten-free! And according to the original recipe a large serving of this cheesy keto soup recipe is only 8 net carbs! Of course that doesn't include the cornbread that I added to mine 😉
