Mexicana Chicken in Crispy Tortilla Bowls

1. Prepare Grilled & Ready® Chicken Breast Strips according to package instructions.

2. Preheat oven to 350 °F. Spray 6 10-oz. ovenproof custard cups with nonstick cooking spray. Place on cookie sheet.

3. Place tortillas on microwaveable plate and cover with a damp paper towel. Microwave on high for 20-30 seconds o until very soft. Spray one side of each tortilla with nonstick cooking spray. Center tortillas over cups, coated sided 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 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 and place on a wire rack.

4. Heat olive oil in a 8-quart stock pot over medium-high heat until oil is hot. Add the onions and celery. Cook, string occasionally, until lightly browned.

5. Add the tomatoes, black beans, chicken strips, cumin and chili powder. Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 20 minutes.

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