This Cajun Chicken and Rice Soup is the kind of meal I make when I want something cozy but still packed with the bold Cajun flavors we love. It’s seasoned with just enough creole spice to warm you up and makes every spoonful comforting, and it includes a family favorite vegetable, corn! I’ve tested this quick chicken and rice soup a few times to keep it simple, making it an easy soup recipe you can pull together on a busy night.

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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  Lodge 6 Quart Enameled Cast Iron Dutch Oven. Blue Enamel Dutch Oven (Blue)

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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