4 slices bacon, diced
3/4 c. chopped onion
3/4 c. chopped celery
1 clove garlic, minced
1 16 oz. can refried beans
1 14 1/2 oz. can ready to serve chicken broth
1 4 oz. can chopped green chilies, undrained
1/4 tsp. chili powder
1/4 tsp. pepper
shredded cheddar cheese
crushed tortilla chips
Cook bacon in a large saucepan until crisp; remove bacon,
reserving drippings in saucepan. Set bacon aside. Sauté onion,
celery and garlic in drippings over med. heat, stirring constantly,
until tender. Add refried beans and next 4 ingredients; stir well.
Bring to a boil; reduce heat and simmer, uncovered 10 minutes. To
serve ladle soup into individual soup bowls. Sprinkle with
reserved bacon and top with cheese and crushed tortilla chips.
Yield: 4 1/2 cups.
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