Mexican Soup

This was one of our favorites when we were raising the kids in Arizona. Quick, cheap and filling! Use the recipe as a guide, vary as you go along.....after the first few times we left out the celery and increased the amount of chiles. You can make it thicker....it's one of those recipes that you really can't goof up! I think it came from Sunset Magazine, but not positive!

In 2 quart pan, cook 4 slices diced bacon until crisp. Remove bacon. Add the following, cook covered over low heat about 10 minutes, or till tender but not brown, stirring occasionally:

3/4 cup chopped onion

3/4 cup chopped celery

1/2 cup chopped green pepper (or a 4 oz. can of diced green chiles)

1 clove garlic, minced

Stir in and bring to a boil:

1 (16 oz) can refried beans

several dashes tobasco sauce

1 (14 1/2 oz) can chicken broth

Serve in bowls. Garnish as desired with reserved bacon bits, grated cheddar cheese, diced tomatoes, chopped onion, a dollop of sour cream, etc. Serve with hot buttered flour tortillas.