Creamy Cajun Chicken, Sausage and Bean Soup
A rich and warming one-pot meal that mixes spice, cream, and beans for a cozy bowl.
Ingredients
Main ingredients
- 2 pieces chicken breasts, diced
- 1 link sausage, sliced
- 1 can white beans (15 oz), drained and rinsed You can use cannellini or navy beans for a different texture.
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 1 piece bell pepper, chopped
- 4 cups chicken broth Homemade or store-bought.
- 1 cup heavy cream Can substitute with half-and-half or milk for a lighter version.
- 2 tbsp Cajun seasoning Use homemade or good-quality seasoning for best flavor.
- to taste Salt and pepper Adjust to preference.
- 2 tbsp olive oil For sautéing.
- to garnish Fresh parsley Optional for serving.
Instructions
Cooking
- In a large pot, heat olive oil over medium heat. Add the onions, garlic, and bell pepper, and sauté until soft.
- Add the diced chicken and sausage; cook until browned and fully cooked through.
- Stir in the Cajun seasoning, white beans, and chicken broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in the heavy cream, let simmer for another 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
Brown the chicken and sausage well for more flavor. Add cream at the end and do not boil after adding it to avoid curdling. Cool the soup to room temperature before storing. Keep in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.