Creamy Bean Soup with Taquito Dippers

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

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

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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.