Black Bean-Chorizo Dip in Tortilla Bowls

flour tortillas (7 or 8 inch)

tablespoons vegetable oil

1/4

lb bulk chorizo sausage

garlic clove, finely chopped

1/4

cup chicken broth

can (19 oz) Progresso™ Vegetable Classics hearty black bean soup

can (4.5 oz) Old El Paso™ chopped green chiles, if desired

1/3

cup Cotija or fresco-style cheese, crumbled

tablespoons crema (Mexican-style cream) or sour cream

tablespoons cilantro, finely chopped

Tortilla chips, if desired

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1

Heat oven to 375°F. In ungreased 15x10x1-inch pan, turn 2 (10-oz) custard cups upside down; brush outsides of cups with oil. Place 1 tortilla over bottom and around side of each cup, forming bowl. Brush tortilla with oil. Bake 5 to 9 minutes or until crisp and lightly browned. Remove tortillas from custard cups; cool on cooling rack.
2

Meanwhile, in 2-quart saucepan, cook sausage and garlic over medium heat, stirring frequently, until sausage is no longer pink. Stir in chicken broth, black bean soup and green chiles. Reduce heat to medium-low. Cook, stirring occasionally, until hot.
3

Place tortilla bowls on platter. Divide dip evenly into bowls; top with cheese and cilantro. Serve with chips.