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Refried Bean Soup


  • 4 slices bacon

  • ¾ cup chopped onion

  • ¾ cup chopped celery

  • 1 (16 ounce) can refried beans

  • ½ teaspoon dried oregano

  • ¼ teaspoon chili powder

  • ⅛ teaspoon garlic powder

  • 1 (14.5 ounce) can Swanson® Chicken Broth

  • ¼ cup prepared salsa, hot or mild

  • ½ cup Mexican cheese blend, shredded

  • 1 tablespoon chopped cilantro

  • 4 ounces tortilla strips

Bacon should be cooked for about 10 minutes at medium-high heat, flipping the bacon occasionally, until it is thoroughly browned. When the crumble is cold enough to handle, drain on paper towels. Keep the fat in the skillet.

Over medium-high heat, sauté celery and onion until soft, about 3 minutes. Add the beans, bacon bits, oregano, chili powder, and garlic powder and stir. Cook for 3 to 5 minutes, or until the beans are tender. Bring to a boil the salsa and chicken broth. Once the flavors have melded, about 15 minutes, lower the heat, cover the pan, and simmer.

cilantro and cheese are used as garnish. Serve alongside tortilla chips.


Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins



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