Soups

Quick and Easy Mexican Bean Soup

47
4
4 sl Bacon; diced
1 md Onion; chopped
30 oz Pinto beans (2 15 oz. cans); undrained
1 cn 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 spoon. 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.
Nutritions

Calories
1311

Sodium
140mg
5% DV

Fat
9g
14% DV

Protein
79g
159% DV

Carbs
229g
77% DV

Fiber
59g
236% DV