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Bake-Off® Contest 43, 2008
Scottdale, Pennsylvania

Creamy Bean Soup with Taquito Dippers

Cheese-filled tortillas are the perfect match for a quick, easy and hearty soup.

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  • prep time 30 min
  • total time 30 min
  • ingredients 11
  • servings 4
 

Ingredients

1
can (16 oz) Old El Paso® traditional refried beans
1
can (14.5 oz) petite diced tomatoes, undrained
1
cup chicken broth
1/2
cup (from 14-oz can) unsweetened coconut milk (not cream of coconut)
1
can (4.5 oz) Old El Paso® chopped green chiles
1
package (1 oz) Old El Paso® taco seasoning mix
6
sticks (0.75 oz each) sharp Cheddar or chipotle Cheddar cheese
1
package (10.5 oz) Old El Paso® flour tortillas for soft tacos & fajitas (12 tortillas)
2
tablespoons CRISCO® Pure Vegetable Oil
1/4
cup chopped fresh cilantro, if desired
4
medium green onions, sliced (1/4 cup), if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Line cookie sheet with foil.
  • 2 In 2-quart saucepan, stir refried beans, tomatoes, broth, coconut milk, green chiles and taco seasoning mix; heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes.
  • 3 Meanwhile, cut each cheese stick in half lengthwise to make 2 thin sticks. Place 1 cheese stick on one edge of each tortilla; roll tortilla tightly around cheese. Brush edges of tortillas with water to seal. Place taquitos, seam sides down, on cookie sheet. Brush each lightly with oil. Bake 5 to 7 minutes or until edges of tortillas are golden brown and cheese is melted.
  • 4 Pour soup into serving bowls; garnish with cilantro or onions. Serve with taquitos for dipping.
  • 1 Heat oven to 450°F. Line cookie sheet with foil.
  • 2 In 2-quart saucepan, stir refried beans, tomatoes, broth, coconut milk, green chiles and taco seasoning mix; heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes.
  • 3 Meanwhile, cut each cheese stick in half lengthwise to make 2 thin sticks. Place 1 cheese stick on one edge of each tortilla; roll tortilla tightly around cheese. Brush edges of tortillas with water to seal. Place taquitos, seam sides down, on cookie sheet. Brush each lightly with oil. Bake 5 to 7 minutes or until edges of tortillas are golden brown and cheese is melted.
  • 4 Pour soup into serving bowls; garnish with cilantro or onions. Serve with taquitos for dipping.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
660
(
Calories from Fat
280),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
14g,
14%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
45mg
45%;
Sodium
2460mg
2460%;
Total Carbohydrate
71g
71%
(Dietary Fiber
9g
9%
  Sugars
8g
8%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
25%;
Calcium
35%;
Iron
35%;
Exchanges:
4 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company