Nacho Bean Soup

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

  • 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
  • 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
    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.
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