Refried Bean Soup
Ingredients
- 4 slices 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
- ½ cup Mexican cheese blend, shredded
- 1 tablespoon chopped cilantro
- 4 ounces tortilla strips
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Instructions
- Cook bacon in a large saucepan over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble when cool enough to handle. Leave grease in the skillet.
- Sauté onion and celery in bacon grease over medium-high heat until tender, about 3 minutes. Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder; cook until beans have softened, 3 to 5 minutes. Add chicken broth and salsa; bring to a boil. Reduce the heat, cover, and simmer until flavors have blended, about 15 minutes.
- Garnish with cheese and cilantro. Serve with tortilla strips.
Source
Original recipe: View Original