Quick' N Easy Mexican Bean Soup

• 4 slices bacon diced
• 1 each onions chopped
• 30 ounces pinto beans undrained
• 10 1/2 ounces chicken broth one can
• 1/2 cup water
• 13 cup cilantro
• 13 cup picante sauce

1. In a 3 quart saucepan, cook bacon until crisp.
2. Remove with slotted spoon.
3. Cook onion in drippings until tender but not brown.
4. Return bacon to saucepan.
5. Add remaining ingredients and bring to a boil, stirring occasionally.
6. Reduce heat.
7. Cover and simmer 15 minutes.
8. Variation: Brown 1 pound ground beef with the bacon.
9. Also, add a 14 1/2 ounce can whole tomatoes, 1/2 teaspoon ground cumin, 1 tablespoon chile powder and 3 small cloves garlic (crushed and sauteed with onion).

bacon, onions, pinto beans, chicken broth, water, cilantro, picante sauce

Taken from recipeland.com/recipe/v/quick-n-easy-mexican-bean-soup-2157 (may not work)