Creamy Bean Soup with Taquito Dippers

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

  • 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
  • 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:
    5
    *Percent Daily Values are based on a 2,000 calorie diet.
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