Go Back
Keto Cajun Chicken and Shrimp Soup

Creamy Keto Cajun Chicken and Shrimp Soup

This creamy Keto Cajun Chicken and Shrimp Soup is packed with bold Louisiana flavors, tender chicken, plump shrimp, and a rich, spicy broth. It's the perfect low-carb comfort food ready in just 30 minutes!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: Cajun/Creole
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp Cajun seasoning, divided
  • 2 tbsp butter or avocado oil
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 1 red or green bell pepper, diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 4 oz cream cheese, cubed
  • 1 cup heavy cream
  • 1 lb raw shrimp, peeled and deveined
  • 1/8 tsp xanthan gum (optional)
  • salt and black pepper, to taste
  • fresh parsley, for garnish
  • hot sauce (optional)

Equipment

  • Large pot or Dutch oven
  • mixing spoon
  • Chef's knife
  • cutting board

Method
 

  1. Season the chicken with 1 tablespoon of Cajun seasoning. Heat butter or oil in a pot over medium-high heat. Sear the chicken for 3–4 minutes until golden, then remove.
  2. Add onion, celery, and bell pepper to the pot. Sauté 4–5 minutes until softened. Add garlic and remaining Cajun seasoning and cook 1 minute.
  3. Pour in chicken broth and bring to a gentle simmer. Add cream cheese and whisk until melted and smooth. Stir in heavy cream.
  4. Return seared chicken and simmer 10–12 minutes until fully cooked. For a thicker soup, slowly whisk in xanthan gum.
  5. Add shrimp and cook 3–4 minutes until pink and opaque. Do not overcook.
  6. Taste and adjust with salt, pepper, and Cajun seasoning. Serve hot topped with parsley and hot sauce if desired.

Notes

This soup is easy to customize—make it milder with a mild Cajun blend or add jalapeños and hot sauce for extra heat. Xanthan gum thickens the soup without carbs. Leftovers keep for 3 days, but shrimp are best freshly cooked. Reheat gently to avoid separating the cream or overcooking the shrimp.