Ingredients
4
4 servings
- •4 slices bacon
- •0.75 cup chopped onion
- •0.75 cup chopped celery
- •1 (16 ounce) can refried beans
- •0.5 teaspoon dried oregano
- •0.25 teaspoon chili powder
- •0.125 teaspoon garlic powder
- •1 (14.5 ounce) can Swanson® Chicken Broth
- •0.25 cup prepared salsa, hot or mild
- •0.5 cup Mexican cheese blend, shredded
- •1 tablespoon chopped cilantro
- •4 ounces tortilla strips
Instructions
- Cook bacon in a large saucepan over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble when cool enough to handle. Leave grease in the skillet.
- Sauté onion and celery in bacon grease over medium-high heat until tender, about 3 minutes. Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder; cook until beans have softened, 3 to 5 minutes. Add chicken broth and salsa; bring to a boil. Reduce the heat, cover, and simmer until flavors have blended, about 15 minutes.
- Garnish with cheese and cilantro. Serve with tortilla strips.
Nutritional Facts
Per 4 servings
- Calories: 450
- Carbohydrate: 42g
- Fat: 25g
- Fiber: 9g
- Protein: 16g
- Sugar: 3g
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