Ingredients

The following ingredients have 4 Servings
  • 1 pound bacon (chopped)
  • 2 cups celery (finely diced)
  • 1 onion (finely diced)
  • 6 tablespoons flour
  • 5 cups chicken broth
  • 16 oz jar picante sauce (or puree a 16 oz jar of salsa)
  • 8 oz tomato sauce
  • 2 cups spring mix (sliced into thin strips)
  • 2 cups garlic & herb croutons

Instruction

  • In a large stockpot, cook bacon over medium heat until done.
  • Remove bacon and set aside. Pour out drippings, leaving about 1/4 cup of drippings in pot.
  • Sauté celery and onions in drippings until tender.
  • Whisk in flour and then whisk in chicken broth until there are no flour lumps.
  • Stir in picante sauce and tomato sauce.
  • Bring to a boil, then reduce heat to a simmer and cover.
  • Continue to simmer for 10 minutes, or until soup has thickened.
  • Stir in bacon (reserve some for sprinkling on top if desired) and 1 1/2 cups spring mix.
  • Ladle into bowls and top with some spring mix, a few croutons, and any reserved bacon.