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Easily and quickly make this Mexican Bean Soup. Made with pinto beans, bacon, chicken broth, Picante sauce and more.
4 slices Bacon; diced
1 md Onion; chopped
30 oz. Pinto beans (2 15 oz. cans); undrained
1 can Chicken broth
1/2 c Water
1/4 c Loosely packed cilantro; (up to 1/3)
1/3 c Picante sauce
In a 3-quart saucepan, cook bacon until crisp. Remove with slotted
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 sautéed with onion).