Brown chicken in olive oil in stock pot. Add Lemon Beazell's Cajun Seasoning, cumin, garlic powder and seasoning blend. Cook all that down for about 5 minutes. Add chicken broth, zucchini, squash, carrots, corn, diced tomatoes and black beans. Bring to a boil and reduce to simmer for about 30 minutes. To each individual bowl, add fresh cilantro, tortilla crisps (recipe below) and cheese. Serve!
12 – Small corn tortillas
Beazell's Cajun Seasoning
Preheat oven to 400 degrees. Cut the tortillas into strips and place on a baking pan. Sprinkle with Beazell's Cajun Seasoning and bake until each gets a golden brown and crisp. EXCELLENT addition to soups!
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