Mexican Bean Soup("A Nice Light Soup")

1. 1

   In a 2-qt. saucepan, cook bacon until crisp.

2. 2

   Add onion, celery and garlic; cook, covered over low heat, stirring occasionally, about 10 minutes or until vegetables are tender, but not brown. Add green chiles, beans, pepper, chili powder and hot pepper sauce. Stir in chicken broth.

3. 3

   Bring to boiling.

4. 4

   Serve very hot in bowls; pass cheese and tortilla chips to sprinkle over each serving.

5. 5

   To add a more piquant flavor, add a garnish of chopped onion and chopped tomato.

* Per serving · 4 servings · Values may vary.

No additional tips available.