Total Time
35mins
Prep 10 mins
Cook 25 mins

This recipe is really quick and easy, and the refried beans give a nice thick texture. I love the ease and the taste of this recipe. This recipe came from Southwest Seasons Cookbook.

Ingredients Nutrition

Directions

  1. Cook bacon in a large saucepan until crisp; remove bacon, reserving drippings in saucepan. Set bacon aside.
  2. Saute onion, celery, and garlic in drippings over medium heat, stirring constantly, until tender. Add refried beans and next 4 ingredients; stir well. Bring to a boil; reduce heat, and simmer uncovered for 10 minutes.
  3. To serve, ladle soup into individual soup bowls. Sprinkle with reserved bacon, and top with cheese, crushed tortilla chips, green onions, and a spoonful of sour cream.
Most Helpful

Quite good! I didn't use the bacon but I did brown up some ground round (drained & rinsed) to add to it. It doesn't make very much so if company is coming you need to at least double this. I also added a some hot sauce as we like a bit of a bite! Overall, it is a quick and tasty soup.

Cats Eye March 21, 2009

I love anything that has Mexican flavors and ingredients and this one did not disappoint. Made for a very yummy and healthy lunch. Thanks for posting this Breezer! Made for Zaar Stars.

LARavenscroft November 14, 2010

This was my first time doing a mexican soup. It's so yummy. We both loved it. So yummy with the bacon, cheese, tostitos and green onion on top. Thanks Breezermom :) Made for Zaar Star Game

Boomette October 03, 2010