Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon Cajun seasoning (or to taste)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn kernels (fresh or frozen)
- 1 cup cooked rice
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced chicken and Cajun seasoning, cooking until the chicken is browned on all sides, about 5-7 minutes.
- Add the chopped onion, garlic, red bell pepper, and green bell pepper to the pot. Sauté until the vegetables are soft, approximately 5 minutes.
- Stir in the smoked paprika, ensuring it’s evenly distributed among the ingredients.
- Pour in the chicken broth and bring the mixture to a simmer. Allow it to cook for about 15 minutes to let the flavors meld together.
- Reduce the heat to low and stir in the heavy cream, corn, and cooked rice. Let the soup simmer for an additional 5 minutes until everything is heated through.
- Season with salt and pepper to taste, and serve hot, garnished with chopped fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International