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Nacho Bean Soup

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  • 20 min prep time
  • 20 min total time
  • 8 ingredients
  • 3 servings
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The ingredients of a favorite appetizer, blended with chicken broth, become a robust soup.

Ingredients

1
(14 1/2-oz.) can ready-to-serve vegetable broth
1
cup milk
2
tablespoons all-purpose flour
1
(15.5 or 15-oz.) can pinto beans, drained, rinsed
1
(4.5-oz.) can chopped green chiles
8
oz. (2 cups) shredded taco-flavored cheese blend
2
tablespoons chopped fresh cilantro
1
cup broken tortilla or corn chips

Steps

  • 1 In large saucepan, combine broth, milk and flour; blend well. Cook and stir over medium heat until mixture comes to a boil.
  • 2 Stir in beans, chiles, cheese and cilantro. Cook 5 minutes or until thoroughly heated and cheese is melted, stirring constantly. Sprinkle individual servings with tortilla chips.
  • 1 In large saucepan, combine broth, milk and flour; blend well. Cook and stir over medium heat until mixture comes to a boil.
  • 2 Stir in beans, chiles, cheese and cilantro. Cook 5 minutes or until thoroughly heated and cheese is melted, stirring constantly. Sprinkle individual servings with tortilla chips.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
590
Calories from Fat
300
% Daily Value
Total Fat
33g
51%
Saturated Fat
19g
95%
Cholesterol
80mg
27%
Sodium
1690mg
70%
Total Carbohydrate
46g
15%
Dietary Fiber
8g
32%
Sugars
8g
Protein
28g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
10%
10%
Calcium
70%
70%
Iron
15%
15%
Exchanges:
3 Starch; 3 Other Carbohydrate; 3 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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