Quick & Easy Mexican Soup

1. 1

   Cook bacon in a large saucepan until crisp; remove bacon, reserving drippings in saucepan. Set bacon aside.

2. 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. 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.

* Per serving · 4 servings · Values may vary.

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