Creamy Bean Soup With Taquito Dippers

Name: Creamy Bean Soup With Taquito Dippers
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
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

Submitted by Taylors Mommy

"Quick, easy and hearty soup and dippers! The perfect meal match!"

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Ready In:: 1hr
Ingredients:: 11
Serves:: 4

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. 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.
3. Reduce heat to low; simmer uncovered about 20 minutes.
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. 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. Pour soup into serving bowls; garnish with cilantro or onions. Serve with taquitos for dipping.