Prep: 10 Mins Cook: 30 Mins
This hearty soup is a stick-to-your ribs winner. Perfect with your next Mexican meal and it may be even better the second day as a quick-to-fix lunch.

Bean, Cheese and Green Chile Stew


  • 8 oz. bacon, diced
  • 1 1/2 cup chopped onion
  • 1 clove garlic, chopped
  • 1 can (28 oz.) diced tomatoes, undrained
  • 3 cups water
  • 1 cup chopped celery
  • 1 can (7 oz.) ORTEGA Diced Green Chiles
  • 2 tsps. hot pepper sauce
  • 1 teaspoon vinegar
  • 2 cans (15 oz. each) pinto beans, drained 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, cheese and cooked bacon; heat until cheese is melted and soup is heated through.

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