Creamy Cajun Chicken & Potato Soup
Total Time: 1hr 30m
Servings: 6 (About 1 cup each)
Ingredients:
1/4 cup unsalted,fat-free butter
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1 teaspoon dried thyme
1/4 cup all-purpose flour
3 cups sodium-free chicken broth
2 cups 2% milk, or more, as needed
2 russet potatoes, peeled and cubed
2 cups diced cooked chicken breast
1 1/2 cups shredded fat-free sharp cheddar cheese
Salt substitute and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
4 Tbsp of Cajun seasoning
Directions
Melt butter in a large stockpot or Dutch oven over medium heat.
Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in thyme and Cajun seasoning until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
Nutritional Info:
Per Serving
Calories: 288
Protein:31g
Carbs: 23g
Fat : 8
Sodium: 331mg
Cholesterol: 29mg
