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Spicy Refried Bean Soup

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  0 reviews
  • 15 min prep time
  • 15 min total time
  • 8 ingredients
  • 2 servings
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Old El Paso® Beans and Chilies provide a simple addition to a no-fuss soup that's ready in 15 minutes. Perfect if you love Mexican cuisine.

Ingredients

1
(16-oz.) can Old El Paso™ Vegetarian Refried Beans
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
1/2
teaspoon cumin
1/8
teaspoon garlic powder
1
cup water
1/4
cup coarsely crushed tortilla chips
2
teaspoons sliced green onions
1
teaspoon finely chopped jalapeño chile

Steps

  • 1 In medium saucepan, combine all ingredients except chips, onions and jalapeño chile; mix well. Cook over medium heat until mixture just comes to a boil, stirring frequently.
  • 2 Sprinkle each serving with chips, onions and jalapeño chile.
  • 1 In medium saucepan, combine all ingredients except chips, onions and jalapeño chile; mix well. Cook over medium heat until mixture just comes to a boil, stirring frequently.
  • 2 Sprinkle each serving with chips, onions and jalapeño chile.

Expert Tips

Adding just a small amount of cumin to a recipe will add a very distinctive flavor and aroma. It is available ground or in seed form and is the dried fruit of a plant in the parsley family.

Cheese tortilla roll-ups make an easy accompaniment for this soup. Sprinkle shreddd cheddar or Monterey Jack cheese over flour tortillas and roll them up. Place the rolls on a microwave-safe plate; cover them with a paper towel. Microwave on HIGH for 15 to 30 seconds, or just until the cheese is melted.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
250
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
1230mg
51%
Total Carbohydrate
41g
14%
Dietary Fiber
14g
56%
Sugars
5g
5%
Protein
13g
13%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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