Mexican Pinto Soup

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4 slices of diced bacon

1 md Onion; chopped

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

1 cn Chicken broth

1/2 c Water

1/3 c Chopped Cilantro

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.