Spicy Mexican Bean Soup - cooking recipe

Ingredients

8 slices bacon, diced
1 1/4 c. finely chopped onion
1 1/4 c. finely chopped celery
2 green peppers, seeded and finely chopped
2 cloves garlic, minced
2 cans (13 3/4 oz.) chicken broth
1 can (31 oz.) refried beans
1/2 tsp. pepper
2 Tbsp. chili powder
tortilla chips
shredded Monterey Jack cheese

Preparation

In soup pot, cook bacon until crisp.
Discard half of bacon drippings.
Add onion, celery, green pepper and garlic, saute until tender.
Blend in chicken broth, refried beans, pepper and chili powder.
Bring to boil; remove from heat immediately. Garnish with chips and cheese.
Makes 8 cups.