Quick and Easy Mexican Bean Soup

4 sl Bacon; diced

1 md Onion; chopped

30 oz Pinto beans (2 15 oz. cans); undrained

1 cn Chicken broth

1/2 c Water

1/4 c Loosely packed cilantro; (up to 1/3)

1/3 c Picante sauce

In a 3-quart saucepan, cook bacon until crisp.

Remove with slotted spoon.

Cook onion in drippings until tender but not brown.

Return bacon to saucepan.

Add remaining ingredients and bring to a boil, stirring occasionally.

Reduce heat.

Cover and simmer 15 minutes.