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Nacho Bean Soup

The ingredients of a favorite appetizer, blended with chicken broth, become a robust soup.

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  • prep time 20 min
  • total time 20 min
  • ingredients 8
  • servings 3
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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