Red Beans and Rice Soup with Cajun Chicken

Enjoy this Cajun-spiced soup with some cornbread for a comforting meal.

Red Beans and Rice Soup with Cajun Chicken and corn muffins
Photo: Brie Passano
Prep Time:
35 mins
Cook Time:
25 mins
Total Time:
1 hr
11 cups


  • 1 ½ pound skinless, boneless chicken thighs, cut into 1-inch pieces

  • 2 teaspoon Cajun seasoning

  • 1 tablespoon vegetable oil

  • 6 ounce cooked andouille sausage, halved lengthwise and sliced

  • 3 cloves garlic, minced

  • 5 cup reduced-sodium chicken broth

  • ½ teaspoon salt

  • ½ teaspoon dried thyme, crushed

  • ½ teaspoon smoked paprika

  • ½ teaspoon black pepper

  • ½ cup uncooked long grain rice

  • 1 15 ounce can red beans, rinsed and drained

  • 1 14.5 ounce can diced tomatoes, undrained


  1. In a medium bowl toss together chicken and Cajun seasoning. In a 5- to 6-qt. Dutch oven heat oil over medium-high. Add half of the chicken, half of the sausage, and the garlic; cook and stir until chicken is browned. Remove chicken mixture. Repeat with remaining chicken and sausage; drain off fat. Return all of the chicken mixture to pan. Add broth, salt, thyme, paprika, and pepper.

  2. Bring to boiling; stir in rice. Return to boiling; reduce heat. Simmer, covered, 25 minutes or until rice is tender. Stir in beans and tomatoes; heat through.

Nutrition Facts (per serving)

264 Calories
8g Fat
19g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 264
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 81mg 27%
Sodium 931mg 40%
Total Carbohydrate 19g 7%
Total Sugars 2g
Protein 27g
Vitamin C 7.5mg 38%
Calcium 64mg 5%
Iron 2.8mg 16%
Potassium 410mg 9%
Folate, total 46.6mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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