Ingredients:

2 cups chicken breast strips

6 8-inch flour tortillas

1 tablespoon olive oil

½ cup onion, diced

½ cup celery, diced

29 ounces diced tomatoes with green chilies

14.5 ounces black beans, rinsed, drained

1 teaspoon cumin, ground

1 teaspoon chili powder

¾ cup fat-free sour cream

1 teaspoon cilantro, chopped

 

Directions:

Prepare chicken breast strips according to package instructions.

 

Preheat oven to 350°. Spray 6 10-ounce ovenproof custard cups with nonstick cooking spray; place on cookie sheet.

 

Place tortillas on microwavable plate, cover with a damp paper towel. Microwave on high for 20-30 seconds or until very soft. Spray one side of each tortilla with nonstick cooking spray. Center tortillas over cups, coated side up. Press into cups so top edges are even and against side of each cup to make bowl as large as possible. Bake on bottom oven rack for 15 minutes or until tortillas are stiff enough to hold their shape. Remove tortilla bowls from cups, place on cookie sheet. Return to oven and bake 3 minutes longer or until browned and stiff. Remove tortilla bowls from cookie sheet; place on wire rack.

 

Heat olive oil in an 8-quart stock pot over medium-high until the oil is hot. Add the onions and celery. Cook, stirring occasionally, until lightly browned. Add the tomatoes, black beans, chicken strips, cumin, chili powder. Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 20 minutes.

 

Ladle into the 6 tortilla bowls. Garnish each with a dollop of sour cream and chopped cilantro.

 

Serving: 6