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Blackened Chicken Soup

Blackened Chicken Soup

Blackened Chicken Soup

  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 45 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: About 2 quarts

Spicy and delicious! Serve with crusty bread.


  • 1 tbsp. olive oil, pure OR olive canola blend
  • 1 lb. boneless skinless chicken breasts, cut into 3/4-inch cubes
  • ½ tbsp. Cajun Seasoning Blend
  • 1 c. chopped onions
  • 1 c. chopped celery
  • 1 c. frozen hashbrown potatoes
  • 23 c. shredded carrots
  • 1 quart chicken broth
  • 13 c. chopped roasted red peppers
  • ½ c. heavy cream


  1. Heat oil in large saucepan.
  2. Add chicken to saucepan; sprinkle with Cajun seasoning and cook over medium-high heat until cooked through.
  3. Remove chicken to plate; cover with foil.
  4. Addonions, celery, potatoes, carrots and chicken broth tosaucepan.
  5. Cover and cook until vegetables are tender.
  6. Remove from heat, add the roasted red peppers and process with an immersion blender until smooth.
  7. Stir in cream and chicken.
  8. Return to low heat and heat through.
  9. Season with salt, pepper and additional Cajun seasoning, if desired.