Mexican Bean Soup(A Nice Light Soup)

• 4 slices bacon, diced
• 3/4 c. chopped onion
• 3/4 c. chopped celery
• 1 clove garlic, minced
• 1 can (4 oz.) chopped green chiles
• 1/4 tsp. pepper
• 1/4 tsp. chili powder
• Several dashes hot pepper sauce
• 1 can (13 oz.) chicken broth
• Cheddar cheese, shredded
• broken tortilla chips

1. In a 2-qt. saucepan, cook bacon until crisp.
2. Add onion, celery and garlic; cook, covered over low heat, stirring occasionally, about 10 minutes or until vegetables are tender, but not brown. Add green chiles, beans, pepper, chili powder and hot pepper sauce. Stir in chicken broth.
3. Bring to boiling.
4. Serve very hot in bowls; pass cheese and tortilla chips to sprinkle over each serving.
5. To add a more piquant flavor, add a garnish of chopped onion and chopped tomato.

bacon, onion, celery, clove garlic, green chiles, pepper, chili powder, pepper sauce, chicken broth, cheddar cheese, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21292 (may not work)