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!
Servings: 6 servings
Calories: 385kcal
Equipment
- Large pot or Dutch oven
- mixing spoon
- Chef's knife
- cutting board
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)
Instructions
- 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.
- 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.
- Pour in chicken broth and bring to a gentle simmer. Add cream cheese and whisk until melted and smooth. Stir in heavy cream.
- Return seared chicken and simmer 10–12 minutes until fully cooked. For a thicker soup, slowly whisk in xanthan gum.
- Add shrimp and cook 3–4 minutes until pink and opaque. Do not overcook.
- 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.