Black Bean-Chorizo Soup in Tortilla Bowls

Chorizo sausage adds heat to vegetable soup for two served in baked tortilla bowls.

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Servings 2

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( 5 ) Ratings

5 Ratings

5 Stars 40%

4 Stars 20%

3 Stars 20%

2 Stars

1 Stars 20%

Member Reviews ( 3 )

45f292c1-d00b-4254-93e6-1f1beaf1f3d3

Bake-Off® Contest 42, 2006

Sita Lepczyk Williams

Blacksburg, Virginia

ingredients 10
Prep Time 25 min
Total Time 25 min

Ingredients

2: flour tortillas (8 to 10 inch)

5: oz smoked chorizo sausage links, coarsely chopped

1: large clove garlic, finely chopped

1/3: cup dry sherry or chicken broth

1/2: teaspoon chili powder

1: can (19 oz) Progresso® Vegetable Classics hearty black bean soup

1: can (4.5 oz) Old El Paso® chopped green chiles

1/3: cup shredded Mexican 4-cheese blend (1 1/3 oz)

2: tablespoons sour cream

2: tablespoons chopped fresh cilantro

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Directions

1 Place oven rack in bottom rack position; heat oven to 350°F. Spray 2 (10-oz) ovenproof custard cups with cooking spray; place on cookie sheet.
2 Place tortillas on microwavable plate; cover with microwavable 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 tortilla folds against side of each cup to make bowl as large as possible.
3 Bake on bottom oven rack 8 to 10 minutes or until tortillas are stiff enough to hold their shape. Remove tortilla bowls from cups; place on cookie sheet. Return to middle oven rack in oven; bake 5 to 7 minutes longer or until browned and stiff. Remove tortilla bowls from cookie sheet; place on wire rack.
4 Meanwhile, heat 10-inch regular or cast iron skillet over high heat. Add sausage; cook and stir about 30 seconds or until browned. Add garlic; cook and stir 30 to 60 seconds longer. Remove skillet from heat; stir in sherry. Return skillet to high heat; 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.
5 Place tortilla bowls on individual plates. Divide soup evenly among bowls. Top each with cheese, sour cream and cilantro. Serve immediately.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 740
Calories from Fat: 360),

% Daily Value

Total Fat: 40g; 40%
(Saturated Fat 16g, 16% Trans Fat 1g 1% ),
Cholesterol: 85mg; 85%;
Sodium: 2250mg; 2250%;
Total Carbohydrate: 62g; 62%
(Dietary Fiber 10g 10% Sugars 5g 5% ),
Protein: 34g; 34%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 10%;
Calcium: 30%;
Iron: 35%;

Exchanges:

4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 6 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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oteri

report Posted Mar. 9, 2010 1:27 PM

Wouldn't you get a better bowl if you inverted the "form bowl" and placed the tortilla over the outside and bake? This picture doesn't give me confidence - sorry.

Nana Cee

report Posted Apr. 27, 2007 9:50 AM

I love that I can make my own tortilla "bowls". I used the same method for taco salads. My grandsons loved the soup, and the "bowls."

cozy and delish!

report Posted Oct. 19, 2006 7:42 PM

I made this recipe twice - once with Sita''s recommended chorizo, and one with spicy turkey sausage and both were GREAT! The thing my husband and I enjoyed about it the most was being able to customize our own dish - he likes more spice, I like less so I added a bit more sour cream and some chopped tomatoes to cool down the spice. With or without the tortilla bowl, it''s a hearty and healthy dish perfect for chilly evenings.