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Creamy Bean Soup With Taquito Dippers

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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 Nutrition


  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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