Creamy Bean Soup with Taquito Dippers

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

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Servings 4

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( 32 ) Ratings

32 Ratings

5 Stars 78%

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Bake-Off® Contest 43, 2008

Sheila Suhan

Scottdale, Pennsylvania

ingredients 11
Prep Time 30 min
Total Time 30 min

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

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Directions

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Lovey611

report Posted Nov. 24, 2012 11:55 AM

I loved this! Perfect for a cold day. Spicy and warming. And very easy!

aggie02

report Posted Nov. 18, 2012 7:40 PM

This was surprisingly very yummy and so easy. I too was hesitant about the coconut milk, but it added a nice mellow, smoothness to the dish. I didn't use the taco seasoning--I just did my own blend of garlic powder, chili powder, and cumin.

gato_22

report Posted Nov. 8, 2012 9:46 PM

I thought the idea was great, but the result was too salty. Maybe it would be better with low-salt tomatoes and beans? We ate it, but I won't be making it again.

Herbie one

report Posted Apr. 9, 2008 8:59 AM

I don't eat any thing with coconut in it but I gave it a try and you can not taste the coconut. I went back for seconds. I thought it was very good!!!! My complements to the chef!!!

bobbieann

report Posted Mar. 10, 2008 8:01 PM

Very tasty, filling, unique, adds a little spice to your life!