Beazell's Cook Book

Chicken Tortilla Soup by Theresa Chellette

Recipe detail

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Chicken Tortilla Soup - Contributed by Theresa Chellette  




1/2 pound chicken tenderloins, diced

2 tablespoons olive oil

2 tablespoons Lemon Beazell's Cajun Seasoning

2 teaspoons ground cumin

1 teaspoon garlic powder

1/4 cup seasoning blend (onions, bell pepper and celery)

2 (32-ounce) containers low sodium chicken broth

2 zucchini, diced

2 yellow squash, diced

1/2 cup shredded carrots

1 can whole kernel corn

2 cans diced tomatoes with green chilies

1 can black beans

1/4 cup fresh cilantro, chopped

12 small corn tortillas (for making tortilla crisps, recipe below)

4 ounces shredded mozzarella and provolone cheese (combined)

Garnish – avocado slices



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!

Tortilla Crisps

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!