Quick & Easy Mexican Soup

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.

• Ready In: 35 mins
• Yields: 4 3/4 cups

Ingredients

• 4  slices bacon, diced
• 3⁄4 cup onion, chopped
• 3⁄4 cup celery, chopped
• 1  garlic clove, minced
• 1 (16 ounce) can  refried beans
• 1 3⁄4 cups  chicken stock, I recommend Basic Chicken Stock
• 1 (4 ounce) can green chilies, chopped and undrained
• 1⁄4 teaspoon chili powder
• 1⁄4 teaspoon pepper
•  cheddar cheese, Shredded
•  monterey jack cheese, Shredded
•  crushed tortilla chips
•  sour cream
•  green onion, Chopped

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.