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  • 3 tablespoons butter or margarine
  • 2 teaspoons vegetable oil
  • 3 cups cubed French bread
  • 1 pound sliced bacon, diced
  • 2 cups finely chopped celery
  • 1 onion, finely chopped
  • 2 tablespoons sugar
  • 6 tablespoons all-purpose flour
  • 5 cups chicken broth
  • 1 (16 ounce) jar picante sauce
  • 1 (8 ounce) can tomato sauce
  • 1/8 teaspoon pepper
  • 3 cups shredded lettuce


In a Dutch oven or large saucepan over medium, heat butter and oil. Add the bread cubes; stir until crisp and golden brown. Remove and set aside.

In the same pan, cook bacon until crisp. Drain, reserving 1/4 cup drippings; set bacon aside. Saute celery and onion in drippings until tender. Add sugar; cook and stir for 1 minute. Stir in flour; cook and stir for 1 minute. Add broth, picante sauce, tomato sauce and pepper; bring to a boil. Boil and stir for 2 minutes.

Just before serving, add lettuce and heat through. Garnish with the croutons and bacon.