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Add a photoServings: 8
Ingredients
- 8 ounce bacon, diced
- 1Â 1/2 c. minced onion
- 1 clv garlic, minced
- 1 can (28-ounce.) diced tomatoes, undrained
- 3 c. water
- 1 c. minced celery
- 1 can (7-ounce.) ORTEGA(r) Diced Green Chiles
- 1 tsp vinegar
- 2 tsp warm pepper sauce
- 2 lb dry pinto beans, cooked and mashed
- 4 c. shredded cheddar cheese
Directions
- COOK bacon in large saucepan* till crispy. Remove bacon from pan; leave drippings. Add in onion and garlic; cook for 5 min. Add in tomatoes, water, celery, chiles, warm pepper sauce and vinegar; cook for 10 min. Add in pinto beans and cheese; heat till cheese is melted and soup is heated through.
- Makes 8 servings.
- This hearty soup is a stick-to-your ribs winner. Perfect with your next Mexican meal and it may be even better the second day as a quick-to-fix lunch.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 8 servings | |
| Calories 764 | |
| Calories from Fat 293 | 38% |
| Total Fat 32.94g | 41% |
| Saturated Fat 16.46g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 622mg | 26% |
| Potassium 1766mg | 50% |
| Total Carbs 74.82g | 20% |
| Dietary Fiber 18.2g | 61% |
| Sugars 4.04g | 3% |
| Protein 42.06g | 67% |
