- 4 strips bacon
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 1 (16 ounce) can refried beans
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 1/8 teaspoon garlic powder
- 1 (14.5 ounce) can Swanson® Chicken Broth
- 1/4 cup prepared salsa, hot or mild
- 1 tablespoon chopped cilantro
- 1/2 cup Mexican cheese blend, shredded
- 4 ounces tortilla strips
- Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
- Saute onion and celery in reserved bacon drippings over medium-high heat until tender, about 3 minutes. Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder. When beans have softened, add Swanson(R) Chicken Broth and salsa. Bring to a boil; reduce heat and simmer covered until flavors have blended, about 15 minutes.
- Garnish with cilantro and cheese. Serve with tortilla strips.
05/12/2018
recipepes.com
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455 calories
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