Corn, in a tomato broth, seasoned with cajun flavors reminds me of my childhood. This new soup recipe reminds me so much of this Cajun Shrimp and Corn Soup. It was just the kind of soup we always had growing up.

If you’re a fan of a creamier Cajun soup like my Creamy Cajun Chicken Chowder, or heartier baked dishes such as my Cajun Baked Chicken and Rice, this soup fits right in with those flavors — just in a lighter, soup form.

Recommended for this recipe:

6 Qt Dutch Oven

A dutch oven is one of my favorite kitchen items. It’s great for soups, one pot dishes, browning, and sauteing. It goes easily from stove top to oven.

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How to Make this Cajun Chicken and Rice Soup:

1. Chop your chicken, season it, and cook in olive oil. Remove from pot.
2. Saute your veggies and add in corn, beans, and rice.
3. Add chicken back to pot with chicken broth and simmer.
   See full list of recipe ingredients and detailed recipe below.

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Quick Cajun Chicken and Rice Soup

Cook Time: 40 minutes

Total Time: 40 minutes

This quick and easy Cajun Chicken and Rice Soup is packed with chicken, fire-roasted tomatoes, corn, zucchini, beans, and rice, full of Cajun flavor, and a Creole kick.

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Ingredients

• 1 1/2 tbsp olive oil, divided
• 1.5 pounds boneless chicken breasts, cut up into 1 in pieces
• 2 tsp creole seasoning, divided
• 1 yellow onion, diced
• 1 yellow bell pepper, diced
• 1 zucchini, sliced
• 11 oz can fiesta corn, drained
• 15 oz great northern beans, undrained
• 15 oz can fire-roasted tomatoes
• 1/4 cup rice
• 32 oz low-sodium chicken broth.
• chopped green onions for topping (optional)
• diced avocado for topping (optional)

Instructions

1. In a soup pot or dutch oven, heat 1 tbsp olive oil over medium high heat.
2. Season chicken breasts with 1 1/2 tsp creole seasoning and add to pot. Saute for about 15 minutes. Remove from pot.
3. Add 1/2 tbsp olive oil to the pot. Add diced onion, diced bell peppers, and sliced zucchini. Saute for about 5 minutes.
4. Add in drained corn, fire-roasted tomatoes, great northern beans, and rice and stir to combine. Season with remaining 1/2 tsp creole seasoning.
5. Add chicken back to pot. Add in chicken broth and bring to a simmer for about 20 minutes.
6. Serve warm and top with green onions and diced avocado.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 410Total Fat: 10gSaturated Fat: 2gUnsaturated Fat: 8gCholesterol: 98mgSodium: 1169mgCarbohydrates: 37gFiber: 8gSugar: 7gProtein: 46g

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I don’t know about you, but we often need easy dinners like this Easy Chicken Spaghetti for busy nights. My kids love a good pasta, and my go-to pasta recipes like Easy Chicken Tortellini Pasta Bake and Easy One Pot Pizza Pasta are some of the favorites around our house.

And isn’t there just something about a yummy creamy pasta dish with some good breadsticks and a salad. My mouth is watering just thinking about this!

Let me show you how to make it!

Recommended for this recipe:

12 inch Oven Safe Skillet

Notes for Chicken in this recipe:

I like to cut up my chicken breasts really small. I find this spreads the protein further in the dish, and it is overall easier to eat. If you don’t have a great deal of time to prep chicken, you can use a rotisserie chicken in this recipe. However, I think cutting up chicken breasts vs deboning a rotisserie chicken may take about the same amount of time.

Other star ingredients in this dish:

1. Pasta – I like to use a THIN spaghetti.
2. Butter and Olive Oil – The butter adds flavor and the olive oil helps give the butter a place to go and not burn.
3. Creole seasoning – Y’all know I’m from Louisiana, and I don’t make a dish without this stuff. This is my favorite brand. You can use a seasoned salt if you can’t find creole seasoning.
4. Creamy Components – Low Sodium Cream of Chicken, sour cream, half and half – I usually go with full fat on the sour cream and half and half, but you can cut back on some calories using the reduced fat versions.
5. Shredded Colby Jack Cheese – I cannot emphasize enough…shred your own cheese! It makes such a huge difference! I love this shredder. My 11 year old is the designated cheese shredder in our house!
6. Grated Parmesan – I like to buy mine in the specialty cheese section of the grocery store.
7. Italian bread crumbs – This step is for that crispy topping that adds the most delicious touch to the recipe.
8. Fresh Italian parsley – This adds a bit of extra freshness to the topping!

This is such an easy weeknight recipe your family will enjoy! Be sure to check out my favorite Busy Week Dinners too!!

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Easy Cheesy Chicken Pasta

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Ingredients

• 8 oz thin spaghetti
• 4 tbsp butter
• 1 tbsp olive oil
• 1.5 pounds uncooked chicken breasts, diced into small 3/4 in pieces
• 1 cup chopped onion
• 1 1/2 tsp creole seasoning
• 1 10 oz can low-sodium cream of chicken
• 8 oz sour cream
• 1 tsp dried oregano
• 8 oz shredded Colby Jack cheese, divided
• 1/2 cup half and half
• 3/4 cup grated parmesan cheese, divided
• 1/2 cup Italian bread crumbs
• 2 tbsp fresh chopped parsley

Instructions

1. Fill a pot with hot water and bring it to a boil. Once boiling, add spaghetti and cook for 7 to 8 minutes.
2. Preheat oven to 350.
3. In a large oven safe skillet,* melt butter and olive oil over medium high heat.
4. Season chicken breasts pieces wtih creole seasoning. Add to butter and oil in skillet. Saute for about 5 minutes.
5. Add chopped onion and saute for about 5 more minutes.
6. Add cream of chicken and sour cream. Stir well to combine. Add oregano and stir.
7. Add 1 cup shredded cheese and stir to combine.
8. Stir in 1/2 cup half and half and 1/2 cup grated parmesan cheese and stir.
9. Add in cooked spaghetti and stir to combine.
10. At this point, if you are not using an oven safe skillet, transfer your pasta to a casserole dish and continue directions.
11. Top with remaining shredded cheese, bread crumbs, and remaining parmesan cheese (1/4 cup).
12. Transfer skillet to oven and bake uncovered for 30 minutes.
13. Top with fresh chopped parsley and serve.

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I’m always looking for easy low-carb recipes I can meal prep for my week ahead. I find that when I try to watch my carb intake, I really see a difference in how I feel. This Low Carb Chicken Broccoli Alfredo is a perfect example of meal that leaves me feeling full without too much guilt.

From start to finish, this dish is done in under 30 minutes and it only uses a few ingredients! Here’s what you need:

• olive oil
• creole seasoning or salt and pepper
• boneless chicken breasts
• chopped onion
• frozen broccoli florets
• jarred basil alfredo sauce
• shredded part skim mozzarella cheese

I usually get about 3 servings from this recipe, and each serving comes in under 400 calories and over 40 grams of protein! And you won’t even miss the pasta!

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Low Carb Chicken and Broccoli Alfredo

This Low Carb Chicken Broccoli Alfredo is so delicious and a super easy macro-friendly meal prep idea!

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Ingredients

• 1 1/2 tbsp olive oil
• 1 1/2 tsp creole seasoning
• 2 boneless chicken breasts, cut into 1 inch pieces
• 1 medium onion, chopped
• 2 cups frozen broccoli florets
• 1 1/2 cups jarred basil alfredo sauce*
• 1 cup shredded part skim mozzarella cheese

Instructions

1. To a large saute pan, add olive oil and heat over medium high heat.
2. Season chicken pieces with creole seasoning and add to saute pan. Stir and cook chicken for about 5 minutes.
3. Add diced onion and cook for anothe 7 minutes.
4. Add frozen broccoli and stir. Cook for about 4- 5 minutes
5. Add alfredo sauce and stir to heat through about 2 minutes
6. Top with shredded mozzarella and let melt.

Notes

If you can't find basil alfredo sauce, just use regular jarred alfredo and add 1 tsp dried basil.

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Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 387Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 100mgSodium: 1095mgCarbohydrates: 13gFiber: 5gSugar: 4gProtein: 44g

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Here are some more low carb recipes you might like:

• Low-Carb Tuscan Chicken
• Skinny Taco Stuffed Peppers
• Skinny Turkey Lasagna

You can find more MAIN DISH RECIPES HERE. You can find ALL RECIPES HERE. For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER. Get FREE recipes delivered to you by email: SIGN UP HERE!

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In the midst of all the upcoming holiday eats, I’m still trying to watch my carbs. This Low-Carb Tuscan Chicken recipe is perfect for that! It’s full of flavor and easy to make all in one pan!

I make a batch of this and divide it up to eat all week. I may have for lunch or dinner and rotate it with some other low-carb meals. This helps me stay on track!

What ingredients do you need to make Low-Carb Tuscan Chicken?

• chicken breasts
• fresh broccoli
• grape tomatoes
• creole seasoning, onion powder, garlic powder
• extra virgin olive oil
• sun-dried tomatoes
• crushed red pepper flakes
• dried oregano
• half and half
• shredded parmesan cheese
• shredded mozzarella cheese
• FOR FULL RECIPE INSTRUCTIONS, SEE BELOW.

Other reasons to love this Low-Carb Tuscan Chicken recipe:

• It’s QUICK and EASY! It’s done in about 35 minutes.
• If high protein and low carb is a goal for your meals, then this is right for you.
• You won’t even miss the pasta!

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Low-Carb Tuscan Chicken

Yield: 5 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

5.0 Stars (1 Review)

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Ingredients

• 1 1/2 pounds boneless chicken breasts, chopped into 1 inch pieces
• 1 1/2tsp creole seasoning
• 1/2 tsp onion powder
• 3/4 tsp garlic powder
• 1 1/2 tbsp extra virgin olive oil
• 2 broccoli crowns, chopped
• 1 cup grape tomatoes
• 1/4 cup sun-dried tomatoes
• a pinch of crushed red pepper flakes
• 1/2 tsp dried oregano
• 1/2 cup half and half
• 1/4 cup shredded parmesan cheese
• 1 cup shredded mozzarella cheese

Instructions

1. To a large skillet, add olive oil and heat over medium high heat.
2. Season chicken with creole seasoning, onion powder, and garlic powder. Add to pan and saute for about 10 minutes, stirring occassionally.
3. Add in broccoli and grape tomatoes and stir. Add in crushed red pepper flakes, oregano, and sun-dried tomatoes. Cook, stirring occassionally, for about 10 minutes.
4. Stir in half and half. Top with shredded parmesan and mozzarella. Allow cheese to melt on top and remove from heat and serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
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• 
  Calphalon® Hard-Anodized Nonstick 12-Inch Frying Pan

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Other Low-Carb Dinner Ideas:

• Skinny Pepper Nachos
• Skinny Stuffed Peppers
• Skinny Turkey Lasagna

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If you want to know my Sunday plans, they usually involve making some sort of meal-prep recipe for our lunches throughout the week. Sometimes I make this one, or this one, but we love a good soup! They are always healthy and very filling.

I also love a good egg roll in a bowl for dinner, so I knew turning it into a soup would be a welcome addition to my weekly lunches. If you make a double batch, you can even freeze extras. I’m often grabbing a frozen soup out of my freezer before heading to school. This is also a major money saver too!

Important Notes about this Egg Roll Soup:

• Sometimes, I add more veggies. This soup is totally customizable. You can even try water chestnuts for extra crunch. These can be found on the Asian foods isle.
• I love ground chicken, but you can use ground turkey or lean ground beef.
• I buy coleslaw mix because it is convenient, but you can chop your own cabbage as well.
• If you are watching your sodium intake, I would use low-sodium soy sauce and chicken broth.
• Recipe can be doubled and freezes well in individual containers.

What do you need to make Egg Roll Soup?

• ground chicken, turkey, or lean ground beef
• creole seasoning
• chopped yellow onion
• chopped carrots
• minced garlic
• shredded coleslaw mix
• soy sauce
• chicken broth
• green onions

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Egg Roll Soup

Yield: 4 servings

Egg Roll Soup is a delicious low-carb recipe with all the good filling of an egg roll but made healthy with ground chicken. Plus, it is done in about 30 minutes and great for meal-prep!

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Ingredients

• 1 lb. ground chicken
• 1 tsp creole seasoning, plus more to taste
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup chopped carrots
• 1 tsp minced garlic
• 8 oz shredded coleslaw mix
• 1/4 cup soy sauce
• 32 oz chicken broth
• 2 tbsp chopped green onions

Instructions

1. IN a large sauce pan, brown ground chicken with creole seaoning. Once browned, add onions, celery, garlic, and carrots and saute for about 5-7 minutes. If mixture sticks, add a little chicken broth to deglaze the pan a little. Cook over medium heat.
2. Add coleslaw mix and soy sauce. Cook for about 3 minutes.
3. Add chicken broth and bring to a boil. Cook for about 10 minutes.
4. Serve in a bowl and top with green onions.

Notes

• Recipe can be doubled and freezes well in individual containers.

• Sometimes, I add more veggies. This soup is totally customizable. You can even try water chestnuts for extra crunch. These can be found on the Asian foods isle.
• I love ground chicken, but you can use ground turkey or lean ground beef.
• I buy coleslaw mix because it is convenient, but you can chop your own cabbage as well.
• If you are watching your sodium intake, I would use low-sodium soy sauce and chicken broth.

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Other Healthy Meal Prep Recipes:

• White Bean Chicken Soup
• Skinny Turkey Lasagna
• Skinny Stuffed Peppers

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There is nothing better than a fun grilling recipe for dinner! These Barbecue Chicken Quesadillas are stacked with a ton of flavorful ingredients! I can’t wait for you guys to try these! They are a great weekend recipe!

I set up a fun little assembly line outside when we grilled. It’s just the best feeling when I get to cook outside and save my kitchen from all the mess. I used a platter, and placed all my ingredients on it. Then I put my tortillas on an olive oil lined pan and basted them with some barbecue sauce and began all the layers of goodness.

Barbecue sauce, jack and white cheddar, and cilantro pair so well together! I cannot wait to make these again soon!

Tips for these Barbecue Chicken Quesadillas:

• Get all your ingredients ready and together, so that assembly goes easily and quickly.
• If you don’t have a grill, this recipe can be made the same way in a pan on the stove.
• If you have some picky eaters like we do, you can leave off the onions or the corn or the cilantro. Some of my kiddos prefer just the chicken, barbecue sauce, and the cheese, and that is totally fine!
• Use a big spatula when handing these quesadillas. If you don’t have one, you can use a plate to help you slide quesadilla onto the grill.

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Barbecue Chicken Quesadillas

Yield: 6

These Barbecue Chicken Quesadillas are triple-stacked with chicken, shredded cheese, grilled corn, thinly sliced onions, cilantro, and barbecue sauce. They make a fun grilling recipe!!

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Ingredients

• 3 boneless chicken breasts
• 2 tsp creole seasoning
• 1 cup barbecue sauce
• 2 ears of fresh corn, husks removed
• 18 flour tortillas soft taco size
• 2 cups shredded Monterrey Jack cheese
• 2 cups shredded sharp white cheddar cheese
• 1 small yellow onion, thinly sliced
• olive oil
• fresh chopped cilantro

Instructions

1. Season chicken breasts with creole seasoning. Grill at medium to medium-high until juices run clear about 15 minutes per side depending on the thickness.
2. Once chicken is cooked, baste it with barbecue sauce and set aside to rest for about 10 minutes. Dice chicken and add to a bowl.
3. Brush corn with olive oil, and season with salt and pepper. Grill cover over medium high heat until charred to your preference. Using a knife remove corn from cob.
4. Set up all your ingredients for easy quesadilla assembly. On a half sheet pan, brush olive oil to coat the bottom and lay down 6 tortillas. Place corn, shredded cheeses, sliced onion, and chopped cilantro on to a plate.
5. Brush each tortilla on the pan with a little barbecue sauce. Top with chopped chicken, corn, shredded cheese, cilantro, sliced onion. Top with another tortilla basted with barbecue sauce and repeat toppings. Finally top with a final tortilla. Brush a little olive oil on the top.
6. Carefully transfer stacked tortillas to the grill using a large spatula. You can even use a plate to help you slide onto the grill. Grill over medium until golden brown and flip to grill the other side. Remove and slice each quesadilla into fourths.

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Other recipes you might like:

• Simple Slow Cooker BBQ Beef Sandwiches
• Hot Pressed BBQ Chicken Wrap
• Easy Monterey Chicken
• Barbecue Meatloaf & Cheddar Oven Sliders

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I love recipes like this Taco Chicken and Rice! It requires only a few ingredients and it is prepped and baked in the same dish! So it is super easy on the clean up! It’s also one of those recipes you just dump and bake, so it is super easy on a weeknight.

I like to use chicken thighs in this recipe. They just do better when baked and still come out moist. I also use medium grain rice because that is what we always have on hand.

You only need a few ingredients to make Taco Chicken and Rice:

• medium-grain rice
• diced tomatoes with green chiles
• cream of chicken soup- I used low-sodium.
• canned diced green chiles
• chicken broth
• bone-in chicken thighs, skin removed
• Optional toppings: cilantro and shredded cheese

Other dishes you might like:

• Easy Monterey Chicken
• Cajun Baked Chicken and Rice
• Easy Chicken Tortellini Pasta Bake

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Taco Chicken and Rice

Yield: 6 servings

Taco Chicken and Rice is an easy one pan dinner idea with only a few ingredients. It's easy to put together and smells wonderful as it bakes!

No Ratings

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Ingredients

• 2 cups medium-grain rice
• 10 oz can mild Rotel
• 4 oz can diced green chiles
• 10.5 oz can cream of chicken soup
• 1 taco seasoning packet.
• 32 oz chicken broth, low-sodium
• 6 bone-in chicken thighs, skin removed
• Optional: shredded cheese and chopped cilantro

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 9 x 13 casserole dish with cooking oil spray.
3. Add rice, rotel, green chiles, cream of chicken, and about 1/3 of taco packet to casserole dish and stir to combine.
4. Stir in chicken broth.
5. Sprinkle chicken thighs with another 1/3 taco seasoning and rub into both sides of chicken. You can even add a little creole seasoning to each piece of chicken if you like it a little more seasoned.
6. Lay chicken on top of rice mixture. Sprinkle with remaining taco seasoning and cover with foil.
7. Bake for 1 hr. and 30 minutes. Remove foil. At this point, if you want chicken a little crispier on top, you can put it under the broiler for a few minutes. You can also top it with cheese.

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This Monterey Chicken recipe was inspired by one of my favorite dishes at a local restaurant. I always get it, and sometimes I even get it as a sandwich if I’m feeling really hungry! It’s super easy to make at home, and it only takes a few ingredients.

This dinner comes together with only a few ingredients too!

• thin cut chicken breasts
• sliced onions
• colby jack slices
• your favorite barbecue sauce
• creole seasoning

Here are my tips for this recipe:

1. If you can’t find thin cut chicken breasts, just butterfly your chicken breasts by slicing them in half.
2. Use your favorite barbecue sauce. We love Sweet Baby Rays!
3. You can even add some cooked bacon with the onions on top of the chicken for even more flavor.
4. This goes great with any side! I love it with green beans, but you could do salad or even fries!
5. Check out my other recipes linked below if you like this one!!

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Easy Monterey Chicken

Yield: 6 servings

Easy Monterey Chicken - An easy five ingredient skillet chicken dinner done in under 30 minutes!

No Ratings

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Ingredients

• 6 thin chicken breasts
• 2 tsp creole seasoning
• 1 yellow onion, sliced
• 6 tbsp barbecue sauce
• 6 slices Colby Jack cheese

Instructions

1. Season chicken breasts on both sides with creole seasoning.
2. In an oven-safe skillet, add olive oil to the pan to heat over medium heat.
3. Add seasoned chicken breasts and cook on each side for 5 to 7 minutes.
4. Remove chicken breasts from skillet. Add sliced onions and saute until onions are carmelized about 8-10 minutes. Remove onions from pan.
5. Add chicken back to pan. Brush with 1 tbsp barbecue sauce on each piece. Top with onions and sliced cheese. Broil until cheese is melted or about 3 minutes and serve with a vegetable or salad.

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Here are some other dinners you might like too:

• Loaded Blackened Chicken
• Balsamic Chicken Bacon Sliders
• Easy Cajun Fried Chicken Sandwiches
• BBQ Chicken Roll-up
• Simple Slow Cooker BBQ Beef Sandwiches

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Rotisserie chicken ideas are my favorite. These Easy Chicken Alfredo Sliders are no exception. This dinner is so easy your kids can make it for you! Just have that rotisserie chicken deboned and you just mix, assemble, and bake!

Sliders make a great easy dinner or easy appetizer! When I see those Hawaiian rolls, my heart just gets happy! Aren’t they the best? I like both the original sweet ones and the savory too. I buy them often for my kids to make sandwiches for school too!

What makes this recipe so easy?

A rotisserie chicken is one of the quickest ways to get dinner done in a hurry. It’s perfect to throw into pastas like this one and make sliders like these too!

What do you need to make these Easy Chicken Alfredo Sliders?

• 1 rotisserie chicken
• Hawaiian slider buns (I like the savory butter ones for this recipe, but the original sweet are fine too).
• jarred basil alfredo sauce
• butter
• garlic powder
• onion powder
• grated parmesan
• sliced mozerella cheese
• Optional: roma tomatoes
• Optional: pizza sauce for dipping
• Full reciipe and ingredient amounts below.

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Chicken Alfredo Sliders

Easy Chicken Alfredo Sliders - Dinner cannot get much easier than these! Plus, they are so delicious and perfect for a weeknight, game day, or party!

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Ingredients

• 3 cups chopped rotisserie chicken
• 12 ct. Hawaiian slider buns (savory)
• 1 cup of jarred basil alfredo sauce
• 1 roma tomato, chopped
• 6 slices mozzarella cheese
• 1 stick butter
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tbsp grated parmesan
• Optional: pizza sauce for dipping

Instructions

1. Preheat oven to 350 degrees.
2. Slice Hawaiian rolls in half keeping the buns together to form one section of top rolls and one sheet of bottom rolls. Spray a 9 x 13 casserole dish with cooking oil spray. Place bottom section of rolls in pan.
3. In a bowl, mix chopped chicken with alfredo sauce. Spread chicken mixture onto bottom bun. Top with roma tomatoes and sliced cheese and top bun section.
4. In a small pot, heat butter, onion powder, garlic powder, and parmesan until butter is melted. Brush all of this sauce onto buns allowing it to flow over the sides as well.
5. Bake for 15 to 18 minutes or until golden brown.

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Other recipes you might like:

• Balsamic Chicken Bacon Sliders
• Easy Chicken Tortellini Pasta Bake
• BBQ Chicken Roll-up
• Ultimate Chicken Salad Pinwheels

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If you’re craving something cozy and creamy, this Cajun Chicken Chowder is for you. As with many Cajun recipes, the cooking process is pretty simple, and this one comes together really fast, making it a perfect 30 minute dinner for nights when you’re craving something cozy without the extra effort.

It’s one of my favorite easy dinner options because it feels fancy, but it’s incredibly simple to make. One pot, big flavor, and a seriously comforting bowl at the end.

And if you’re looking for more Cajun recipe ideas, check out my Easy Cajun Chicken and Rice Soup, Easy Cajun Chicken Pasta, or my Baked Cajun Chicken and Rice.

What do you need to make this Cajun Chicken Chowder?

• olive oil
• butter
• chopped onion
• cubed potatoes
• creole seasoning
• chicken breasts, cut into 1 inch pieces
• cream style corn
• cream cheese
• half and half
• Optional: fresh parsley
• FULL RECIPE INSTRUCTIONS BELOW.

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How to get this soup ready quickly on busy nights:

• Prep as much as you can on the weekend. For example: cut up and season your chicken breasts. Cut up your onion. Having this done ahead of time, takes a lot of the dread out of cooking when you get home from a busy day.
• If you don’t have time to prep on the weekend, cut the chicken while the veggies are cooking, which saves on some of the prep time.

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Cajun Chicken Chowder

Yield: 6 servings

Cook Time: 30 minutes

Total Time: 30 minutes

This Cajun Chicken Chowder is creamy, cozy, and packed with bold flavor—an easy 30 minute dinner that’s perfect for busy nights.

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Ingredients

• 2 tbsp olive oil
• 4 tbsp butter
• 1 onion, chopped
• 2 cups cubed potatoes
• 2-3 tsp creole seasoning
• 1.5 lbs chicken, cut into 1 inch pieces
• 15 oz can cream style corn
• 4 oz cream cheese
• 2 cups half and half
• Optional: fresh parsley

Instructions

1. To a pot, add olive oil and butter and heat over medium high.
2. Add diced onion and cook for 8 minutes.
3. Add cubed potatoes and 1 1/2 creole seasoning. Cook for 5 minutes.
4. Add cut up chicken breast. Season with a little more creole seasoning, about 1/2 tsp to 1 tsp. Cook for about 10 minutes.
5. Add 1 can cream style corn and stir. Cook for about 3 minutes.
6. Add cream cheese and stir to melt cheese. After about 2 minutes add half and half and stir. Cook over medium for about 5 minutes. Taste to season and serve. Garnish with fresh parsley.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 636Total Fat: 42gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 174mgSodium: 1520mgCarbohydrates: 32gFiber: 3gSugar: 8gProtein: 34g

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

Other soup recipes you might like:

• Easy Tomato Basil Chicken Soup
• Creamy Shrimp & Corn Soup
• Easy Chicken, Bean, and Cheese Soup
• Instant Pot Chicken, Bean, and Kale Soup

You can find more MAIN DISH RECIPES HERE. You can find ALL RECIPES HERE.

You can find more MAIN DISH RECIPES HERE. You can find ALL RECIPES HERE. For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER. Get FREE recipes delivered to you by email: SIGN UP HERE!

The post Cajun Chicken Chowder appeared first on Diary of A Recipe Collector.