Cowboy Pinto Bean Soup
Crispy Tortilla Chips
Ingredients
- 10 slices bacon, chopped
- 2 (32-oz) cartons chicken broth
- 2 (14.5-oz) cans fire-roasted diced tomatoes
- 1 (7-oz) can diced green chiles
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups dried pinto beans
- 2 tsp salt
- 2 tsp pepper
- 1 (8-oz) pkg shredded Cheddar cheese
- 1 (8-oz) carton sour cream
Instructions
- Cook bacon in a large skillet over medium heat until crisp; drain on paper towels, and transfer to a 5- to 7-quart slow cooker.
- Add broth, tomatoes, green chiles, onion, and garlic. Stir in beans, salt, and pepper.
- Cover and cook on LOW 10 to 12 hours or until beans are tender. Serve with cheese and sour cream.
Side Dish Ingredients
- 1 (11-oz) pkg tortilla chips
Side Dish Instructions
- Serve chips with soup.
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