Black and White Mexican Bean Soup

Black and White Mexican Bean Soup

  By RFChef  

October 17, 2012

  • Yields: 6 Servings
Black and White Mexican Bean Soup

Directions

1Heat oil in large pan or Dutch oven over medium-high heat.

2Add onion and garlic, cook until onion is tender.

3Stir in flour and taco seasoning mix, gradually stir in milk until blended.

4Add remaining ingredients except cilantro.

5Bring to a boil, stirring constantly. Reduce heat to low, simmer 15 minutes or until thickened, stirring occasionally.

6Stir in cilantro.

Ingredients

1 tablespoonvegetable oil

1 cup chopped onion

1 clove garlic, minced

1/4 cup flour

1 1.25-ounce package Ortega

Taco Seasoning Mix

2 cups milk

1 14-ounce can chicken broth

1 16-ounce package frozen corn

1 15.5-ounce can Joan of Arc great northern beans, drained

1 15.5-ounce can Joan of Arc black beans, drained

1 4-ounce can Ortega Diced Green Chiles

2 tablespoons chopped cilantro

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