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Nutrition Facts
Serving Size 1 cups 386g Recipe makes 4 3/4 cups) The following items or measurements are not included below: 1/4 teaspoon pepper
Calories 233
Calories from Fat 98		(42%)
Amount Per Serving		%DV
	Total Fat 11.0g	16%
	Saturated Fat 3.6g	18%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 23mg		7%
Sodium 587mg		24%
Potassium 553mg		15%
Total Carbohydrate 23.7g		7%
	Dietary Fiber 6.1g	24%
	Sugars 4.2g
Protein 10.6g		21%
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New Year's 2009

Starrynews

Quick & Easy Mexican Soup

Recipe #328768 | 35 min | 10 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: breezermom
Oct 3, 2008

This recipe is really quick and easy, and the refried beans give a nice thick texture. I love the ease and the taste of this recipe. This recipe came from Southwest Seasons Cookbook.

4 3/4 cups (change servings and units)

Ingredients

4 slices bacon, diced
3/4 cup onion, chopped
3/4 cup celery, chopped
1 garlic clove, minced
1 (16 ounce) can refried beans
1 3/4 cups chicken stock, I recommend Recipe # 328649
1 (4 ounce) can green chilies, chopped and undrained
1/4 teaspoon chili powder
1/4 teaspoon pepper
cheddar cheese, Shredded
monterey jack cheese, Shredded
crushed tortilla chips
sour cream
green onion, Chopped

Directions

1
Cook bacon in a large saucepan until crisp; remove bacon, reserving drippings in saucepan. Set bacon aside.
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
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.

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Featured Reviews for This Recipe

From: Sunsh1ne

On Oct 28, 2009

This was sooooo good. I did make some modifications to our liking though. I browned a pound of ground beef, doubled the amount of chicken stock and chili powder and added crushed red pepper. I also added a can of diced tomatoes with green chilies undrained as we love tomatoes. It was spicy, tasty and very filling for a chilly fall evening. Thank you.

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From: gwynn

On Oct 21, 2009

This was just wonderful! I was really surprised how tasty this really was. The cheese's, chips, green onions, and "bacon" took this to a whole new level. My DH doesn't even care for refried beans and he absolutely loved it. Thanks for posting this quick and easy recipe.

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From: Brandy Metcalf

On Jan 26, 2009

Wow, this is spectacular and easy! I messed up a black bean soup (my beans refused to soften) and found this quickly as a "plan B". I must say, it tasted better than I expected! The only change I made was to top it with Fritos instead of tortilla chips. And that was a great choice. Four stars to this yummy dinner!!

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From: Andi of Longmeadow Farm

On Jan 4, 2009

A great, quick, warm soup to warm up on this Sunday afternoon, prior to having the house filled later on with many guests. I just wanted to sit down and enjoy a moment to myself and this did the trick. I made it vegetarian, as I used vegetable stock, vegetarian re/fried beans, and Baco-bits instead of cooking up bacon. I halved this recipe easily, 1/4 cup onion/celery mixed, and a small garlic clove. Added some fresh tomato (cut in 1 inch dice) on the top with some chopped fresh jalapeno and sour cream. Delicious! This goes in the quick and oh so tasty cookbook for safe keeping! Thanks, Breezermom! Made for your grand win, Everyday is a Holiday January 2008.

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