Nacho Bean Soup
Nacho Bean Soup
1 (14 oz) can chicken broth
1 cup milk
2 Tablespoons flour
1 can pinto beans, drained
1 (4.5 oz.) can chopped green chilies
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8 oz. (2 cups) shredded taco-flavored cheese blend
2 Tablespoons chopped cilantro
1 cup broken tortilla or corn chips
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In a large saucepan, combine broth, milk and flour; blend well. Cook and stir over medium heat until mixture
comes to a boil. Stir in beans, chiles, cheese and cilantro. Cook 5 minutes or until thoroughly heated
and cheese is melted, stirring constantly. To serve ladle soup into individual bowls; sprinkle with tortilla
chips.
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