Creamy Bean Soup With Taquito Dippers |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cheese-filled tortillas are the perfect match for a quick, easy and hearty soup. This is from the Pillsbury bake-off. It looks good so I wanted to save it here. Ingredients:
1 (16 ounce) can old el paso traditional refried beans |
1 (14 1/2 ounce) can petite diced tomatoes, undrained |
1 cup chicken broth |
1/2 cup unsweetened coconut milk (not cream of coconut) |
1 (4 1/2 ounce) can old el paso chopped green chilies |
1 (1 1/4 ounce) package old el paso taco seasoning mix |
sharp cheddar cheese or chipotle cheddar cheese |
1 (10 1/2 ounce) package flour tortillas, for soft taco shells |
tortilla |
2 tablespoons crisco vegetable oil |
1/4 cup chopped fresh cilantro, if desired |
4 medium green onions, sliced (1/4 cup) |
Directions:
1. Heat oven to 450°F Line cookie 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. 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.
4. Pour soup into serving bowls; garnish with cilantro or onions. Serve with taquitos for dipping.
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