Creamy Bean Soup With Taquito Dippers |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Quick, easy and hearty soup and dippers! The perfect meal match! Ingredients:
1 (16 ounce) can refried beans |
1 (398 ml) can diced tomatoes, undrained |
1 cup chicken broth |
1/2 cup unsweetened coconut milk (not cream of coconut) |
1 can chopped green chili pepper |
1 (1 1/4 ounce) envelope taco seasoning mix |
8 pieces mozzarella string cheese |
8 large soft flour tortillas |
2 tablespoons vegetable oil |
1/4 cup chopped fresh cilantro, if desired |
1/4 cup sliced green onion, if desired |
Directions:
1. 1. Heat oven to 450ºF. Line baking sheet with foil.
2. 2. In 2-quart saucepan, stir refried beans, tomatoes, broth, coconut milk, green chiles and taco seasoning mix; heat to boiling.
3. 3. Reduce heat to low; simmer uncovered about 20 minutes.
4. 4. Place 1 cheese string on one edge of each tortilla; roll tortilla tightly around cheese. Brush edges of tortillas with water to seal.
5. 5. 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.
6. 6. Pour soup into serving bowls; garnish with cilantro or onions. Serve with taquitos for dipping.
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