A delicious Creamy Cajun Chicken Soup made with boneless chicken thighs, a variety of vegetables, and a flavorful blend of spices. This soup is rich and thickened with milk, cream, and flour, making it a perfect comfort meal.
Step 1: Season 1 lb of boneless chicken thighs with cajun seasoning and black pepper.
Step 2: Cook chicken thighs in olive oil and 2 tbsp butter until done.
Step 3: Chop chicken into small pieces.
Step 4: Chop 1/2 of a white onion, 3/4 of a bell pepper, and 1.5 celery stalks.
Step 5: Chop 4 cloves of garlic.
Step 6: Melt 6 tbsp of butter in a pot on medium heat.
Step 7: Add in veggies and sauté for about 4-5 minutes.
Step 8: Add 1/4 cup all-purpose flour and mix with a whisk until the flour isn't white anymore, then add in 2 tbsp of all-purpose flour and whisk until it's also not white.
Step 9: Next, add in 2.5 cups of 2 percent milk, 2 cups of chicken broth, and 1/3 cup of heavy cream. Stir until veggies aren't clumped.
Step 10: Allow soup to thicken for around 10 minutes, stirring occasionally.
Step 11: Add 1 can of original rotel and stir continuously until the soup starts to thicken.
Step 12: Add in chopped chicken and stir, then simmer on low for around 10 minutes.
Step 13: Optional: If the soup is too thick, thin it out with 1/4 cup of chicken broth or adjust to your liking.
Step 14: Enjoy!
