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Creamy Bean Soup with Taquito Dippers

Name: Creamy Bean Soup with Taquito Dippers
Prep time: 30 min
Total time: 30 min
Ingredients: 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

Prep 30 min
Total 30 min
Servings

Cheese-filled tortillas are the perfect match for a quick, easy and hearty soup.

July 7, 2010

Ingredients

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

Steps

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.