Bean, Cheese and Green Chile Stew
This hearty soup is a stick-to-your ribs winner, and is especially good served with hot Southwestern Cornbread.
8 ounces bacon, diced
1 1/2 cups chopped onion
1 clove garlic, chopped
1 (28-ounce) can diced tomatoes, undrained
3 cups water
1 cup chopped celery
1 (7-ounce) can ORTEGA Diced Green Chiles
1 teaspoon white distilled vinegar
2 teaspoons hot pepper sauce
2 pounds dried pinto beans, cooked and mashed
4 cups shredded cheddar cheese
- Cook bacon in large saucepan until crispy. Remove bacon from pan; leave drippings.
- Add onion and garlic; cook for 5 minutes.
- Add tomatoes, water, celery, chiles, hot pepper sauce and vinegar; cook for 10 minutes.
- Add pinto beans and cheese; heat until cheese is melted and soup is heated through.
Makes 8 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.