Creamy Bean Soup with Taquito Dippers

Prep Time 30 min
Cook Time 25 Min
Servings 4
Difficulty Easy

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 packet (1.25 oz) Old El Paso® taco seasoning mix
  • 6 sticks (0.75 oz each) sharp cheddar or chipotle cheddar cheese
  • 1 pkg. (10.5 oz) Old El Paso flour tortillas for soft tacos & fajitas (12 tortillas)
  • 2 tbsps. Crisco® Pure Vegetable Oil
  • 1/4 cup chopped fresh cilantro, if desired
  • 4 medium green onions, sliced (1/4 cup), if desired

Directions

  • Step 1

    Heat oven to 450°F. Line cookie sheet with foil.

  • Step 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.

  • Step 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.

  • Step 4

    Pour soup into serving bowls; garnish with cilantro or onions. Serve with taquitos for dipping.

Serving size
(1/4 of recipe)

  • Calories 580
  • Calories from Fat220g
  • Total Fat 25g
  • Saturated Fat 14g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 35mg
  • Sodium 2590mg
  • Potassium 0mg
  • Total Carbohydrates 68g
  • Dietary Fiber 9g
  • Sugars 6g
  • Protein 21g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet