Ingredients
1
lb gluten-free bulk chorizo sausage*
1
can (18 oz) Progresso™ Vegetable Classics hearty black bean soup
1
container (8 oz) gluten-free sour cream
1
cup gluten-free shredded Cheddar cheese (4 oz)
3/4
cup diced red bell pepper
1/4
cup sliced green onions
70
gluten-free tortilla chips
Preparation
Cook sausage in 10-inch skillet over medium-high heat 6 to 8 minutes, stirring occasionally and breaking up sausage with spoon, until sausage is thoroughly cooked. Drain well.
Meanwhile, place soup in food processor; cover and process until smooth. Add soup to sausage in skillet. Heat to boiling, stirring frequently. Reduce heat to medium-low; simmer uncovered 10 minutes or until thickened, stirring frequently. Spoon in thin layer over 12- or 13-inch serving plate.
Spoon sour cream over bean mixture, leaving about 1-inch border of beans around edge. Sprinkle with cheese, leaving border of sour cream showing. Sprinkle with bell pepper and green onion. Serve immediately. Serve with tortilla chips.
