2 flour tortillas, 8 to 10 inches
5 ounces smoked chorizo sausage links, coarsely chopped
1 large clove garlic, finely chopped
1/3 cup dry sherry or chicken broth
½ teaspoon chili powder
1 19-ounce can Progresso Vegetable Classics hearty black bean soup
1 4½-ounce can Old El Paso chopped green chiles
1/3 cup shredded Mexican 4-cheese blend, 11/3 ounces
2 tablespoons sour cream
2 tablespoons chopped fresh cilantro
Heat oven to 350 degrees and spray 2 ovenproof custard cups with cooking spray. Place on cookie sheet. Place tortillas on microwavable plate and cover with plastic wrap. Microwave on high 45 to 60 seconds, turning after 30 seconds until very soft. Center tortillas over cups, press into cups so top edges are even. Press folds against side of each cup to make bowl as large as possible. Bake on bottom oven rack 8 to 10 minutes or until tortillas are stiff enough to hold their shape.
Remove from cups and place on cookie sheet. Return to oven rack and bake 5 to 7 minutes longer or until browned and stiff. Remove tortilla bowls from cookie sheet and place on wire rack.Meanwhile heat 10-inch skillet over high heat. Add sausage and cook and stir about 30 seconds. Add garlic, cook and stir 30 to 60 seconds longer.
Remove skillet from heat, stir in sherry. Return skillet to high heat and cook and stir 2 to 3 minutes or until liquid has almost evaporated. Stir in chili powder, soup and green chiles. Reduce heat to medium-low. Cook, stirring occasionally, until thoroughly heated. Place tortilla bowls on individual plates.
Divide soup evenly among bowls. Top each with cheese, sour cream and cilantro. Serve immediately.
Serves 2.
