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Creamy Bean Soup with Taquito Dippers

Creamy Bean Soup with Taquito Dippers
  • Prep 30 min
  • Total 30 min
  • Servings
Cheese-filled tortillas are the perfect match for a quick, easy and hearty soup.
July 7, 2010


  • 1 can Old El Paso* Refried Beans
  • 1 can (398 mL) diced tomatoes, undrained
  • 1 cup (250 mL) chicken broth
  • 1/2 cup (125 mL) unsweetened coconut milk (not cream of coconut)
  • 1 can Old El Paso* Chopped Green Chiles
  • 1 pouch Old El Paso* Taco Seasoning Mix
  • 8 cheese strings
  • 1 pkg (8 large) Old El Paso* Soft Flour Tortillas
  • 2 tbsp (25 mL) vegetable oil
  • 1/4 cup (50 mL) chopped fresh cilantro, if desired
  • 1/4 cup (50 mL) sliced green onions, if desired


  • 1
    Heat oven to 450ºF. Line baking sheet with foil.
  • 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.
  • 3
    Place 1 cheese string 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 baking sheet. Brush each lightly with oil. Bake 5 to 7 minutes or until edges of tortillas are golden brown and cheese is melted.
  • 4
    Pour soup into serving bowls; garnish with cilantro or onions. Serve with taquitos for dipping.

No nutrition information available for this recipe
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