Creamy Bean Soup with Taquito Dippers
Warm up your soul with this comforting Creamy Bean Soup with Taquito Dippers—a hearty and flavorful dish perfect for family dinners or cozy nights in. This rich, velvety soup blends white beans, sautéed vegetables, and a hint of cumin and paprika for a subtly smoky depth. A swirl of heavy cream takes it to luxurious heights, while crispy, golden taquito dippers—filled with gooey cheddar and optional shredded chicken—offer the perfect crunchy companion. Garnished with a dollop of tangy sour cream, fresh cilantro, and a squeeze of zesty lime, this dish is as satisfying as it is interactive. Easy to prepare in under an hour, this recipe is your go-to for a fun, kid-friendly twist on classic comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cups cooked white beans (such as cannellini or great northern), drained and rinsed
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups heavy cream
- 6 flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded rotisserie chicken (optional)
- 1 cup vegetable oil (for frying)
- 0.5 cups sour cream (for garnish)
- 2 tablespoons chopped cilantro (for garnish)
- 4 lime wedges (for serving)
Instructions
Heat olive oil in a large pot over medium heat. Sauté the diced onion, minced garlic, carrots, and celery until softened, about 5-7 minutes.
Stir in the cooked white beans, vegetable broth, bay leaf, paprika, cumin, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
Remove the bay leaf and blend the soup using an immersion blender or a countertop blender until creamy and smooth. Be cautious when blending hot liquids.
Stir in the heavy cream and adjust salt and pepper to taste. Keep the soup warm on low heat while preparing the taquitos.
To make the taquito dippers, lay the flour tortillas flat on a work surface. Sprinkle an equal amount of cheese and optional shredded chicken (if using) onto one side of each tortilla, then tightly roll them into thin cigar shapes.
In a skillet, heat vegetable oil over medium-high heat. Working in batches, fry the rolled tortillas until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
Ladle the creamy bean soup into bowls and garnish with a dollop of sour cream, chopped cilantro, and a squeeze of lime juice from the wedges.
Serve the soup hot with crispy taquito dippers on the side for a fun, interactive meal.
Nutrition Facts
Calories |
6154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 408.8 g | 524% | |
| Saturated Fat | 115.3 g | 576% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 8390 mg | 365% | |
| Total Carbohydrate | 439.1 g | 160% | |
| Dietary Fiber | 83.3 g | 298% | |
| Total Sugars | 36.2 g | ||
| Protein | 212.1 g | 424% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2153 mg | 166% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 7905 mg | 168% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
