Description
A recipe for Black and White Mexican Bean Soup

Ingredients

• 1 tablespoon vegetable 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

Preparation
Heat oil in large pan or Dutch oven over medium-high heat. Add onion and garlic; cook until onion is tender.

Stir in flour and taco seasoning mix; gradually stir in milk until blended. Add remaining ingredients except cilantro.

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

Stir in cilantro.

Nutrition
no information available

Serves
Makes: 6 servings (1 1/3 cups each)

Variations
no information available