Heat olive oil in a large soup pot over medium heat.

Add the diced chicken and sprinkle with Cajun seasoning. Sauté for 5-7 minutes until it’s browned and fully cooked. Remove the chicken from the pot and set it aside.

In the same pot, add the onion, bell pepper, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables are soft. Add the garlic and cook for another minute until fragrant.

Pour in the chicken broth and diced tomatoes. Stir in the smoked paprika and thyme. Let the soup simmer for about 10 minutes to allow the flavors to meld together.

Reduce the heat to low. Slowly stir in the heavy cream and frozen corn. Simmer for another 5 minutes, allowing the soup to thicken slightly.

If you prefer a smoother soup, you can blend a portion of it using a blender or an immersion blender. I like to blend about half of the soup to get a creamy texture while still keeping some chunks of vegetables and chicken.

Add the cooked chicken back to the pot. Simmer for an additional 5 minutes to heat the chicken through.

Taste the soup and add salt and pepper as needed. You may also adjust the Cajun seasoning depending on how spicy you want it.

Ladle the soup into bowls and garnish with chopped green onions and fresh parsley.