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Bake-Off® Contest 42, 2006
Blacksburg, Virginia

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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  • prep time 25 min
  • total time 25 min
  • ingredients 10
  • servings 2
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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:
4
*Percent Daily Values are based on a 2,000 calorie diet.