Refried Bean Soup

4 slices of bacon, diced
3/4 cup chopped onion
3/4 cup chopped celery
1/2 cup chopped green pepper
1 clove garlic, minced
1-16 oz can refried beans
1/4 teaspoon chili powder
1-14 oz can chicken broth

      In a 2-quart saucepan, cook bacon till crisp.  Add onion, celery, green pepper and garlic; cook, covered, over low heat stirring occasionally (about 10 minutes or till vegetables are tender but not brown).  Add refried beans, chili powder and stir in chicken broth.  Bring to boil stirring often.  Serve hot sprinkled with shredded cheddar cheese and tortilla chips.  Makes 4 servings. 

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