Description
This hearty soup is great for those cold winter days or as a side for Mexican fare.
Ingredients
- 4 strips bacon
- ¾ cup chopped onion
- ¾ cup chopped celery
- 1 (16 ounce) can refried beans
- ½ teaspoon dried oregano
- ¼ teaspoon chili powder
- ⅛ teaspoon garlic powder
- 1 (14.5 ounce) can Swanson® Chicken Broth
- ¼ cup prepared salsa, hot or mild
- 1 tablespoon chopped cilantro
- ½ cup Mexican cheese blend, shredded
- 4 ounces tortilla strips
Instructions
- Place bacon in a large saucepan and cook over medium-high heat
- turning occasionally
- until evenly browned
- about 10 minutes. Drain bacon slices on paper towels; crumble.
- Saute onion and celery in reserved bacon drippings over medium-high heat until tender
- about 3 minutes. Stir in beans
- crumbled bacon
- oregano
- chili powder
- and garlic powder. When beans have softened
- add Swanson® Chicken Broth and salsa. Bring to a boil; reduce heat and simmer covered until flavors have blended
- about 15 minutes.
- Garnish with cilantro and cheese. Serve with tortilla strips.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4