Mexican Bean Soup - cooking recipe

Ingredients

2 Tbsp. oil (canola)
1 c. chopped onion
1 c. chopped celery
1 minced garlic clove
2 (16 oz.) cans refried beans or leftover pinto beans
1/2 tsp. pepper
1 pkg. taco seasoning mix
2 (10 1/2 oz.) cans chicken broth
2 c. water
tortilla chips
1 c. Cheddar cheese, grated

Preparation

In a 4-quart pan, saute onion, celery and garlic in 2 tablespoons of oil.
Add beans, pepper and taco seasoning.
Stir in chicken broth and water.
Bring to a boil and lower heat. Simmer 10 minutes, stirring occasionally.