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.

Recipe Ingredients:

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

Cooking Directions:

1. Cook bacon in large saucepan until crispy. Remove bacon from pan; leave drippings.
2. Add onion and garlic; cook for 5 minutes.
3. Add tomatoes, water, celery, chiles, hot pepper sauce and vinegar; cook for 10 minutes.
4. 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.