Creamy Bean Soup With Taquito Dippers

• 1 (16 ounce) canold el paso traditional refried beans
• 1 (14 1/2 ounce) canpetite diced tomatoes, undrained
• 1 cup chicken broth
• 12 cup unsweetened coconut milk (not cream of coconut)
• 1 (4 1/2 ounce) canold el paso chopped green chilies
• 1 (1 1/4 ounce) packageold 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
• 14 cup chopped fresh cilantro, if desired
• 4 medium green onions, sliced (1/4 cup)

1. Heat oven to 450F 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.
3. Reduce heat to low; simmer uncovered about 20 minutes.
4. Meanwhile, cut each cheese stick in half lengthwise to make 2 thin sticks.
5. Place 1 cheese stick on one edge of each tortilla; roll tortilla tightly around cheese.
6. Brush edges of tortillas with water to seal.
7. Place taquitos, seam sides down, on cookie sheet.
8. Brush each lightly with oil.
9. Bake 5 to 7 minutes or until edges of tortillas are golden brown and cheese is melted.
10. Pour soup into serving bowls; garnish with cilantro or onions.
11. Serve with taquitos for dipping.

beans, tomatoes, chicken broth, coconut milk, green chilies, packageold, cheddar cheese, flour tortillas, tortilla, vegetable oil, fresh cilantro, green onions

Taken from www.food.com/recipe/creamy-bean-soup-with-taquito-dippers-284114 (may not work)