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Quick` N Easy Mexican Bean Soup
| Ingredients | |||
| 4 | each | bacon, slices, diced | |
| 1 | each | onion, chopped | |
| 30 | oz | pinto beans, undrained | |
| 1 | each | chicken broth, can | |
| 1/2 | cup | water | |
| 1/3 | cup | cilantro | |
| 1/3 | cup | picante sauce | |
Directions: | |||
| In a 3 quart saucepan, cook bacon until crisp. Remove with slotted spoon. Cook onion in drippings until tender but not brown. Return bacon to saucepan. Add remaining ingredients and bring to a boil, stirring occasionally. Reduce heat. Cover and simmer 15 minutes. Variation: Brown 1 pound ground beef with the bacon. Also, add a 14 1/2 ounce can whole tomatoes, 1/2 teaspoon ground cumin, 1 tablespoon chile powder and 3 small cloves garlic (crushed and sauteed with onion). | |||
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