8 slices bacon, diced
1 1/4 c. finely chopped onion
1 1/4 c. finely chopped celery
2 green peppers, finely chopped
2 clove garlic, minced
1 can (13 3/4 fl. oz.) chicken broth
1 1/2 c. water
1 can (30 oz.) refried beans
1 tbsp. chili powder
1/4 tsp. pepper
Tortilla chips
1 c. shredded Monterey Jack cheese

In soup pot cook bacon until crisp. Drain half of bacon drippings. Add onion, celery, green pepper and garlic. Saute until tender. Blend in broth, water, refried beans, chili powder, pepper and crushed bacon. Bring to boil, remove from heat. Garnish with chips and cheese. Makes 8 cups.