Black-Eyed Pea Soup

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6 slices bacon, crisply cooked and crumbled, drippings reserved

1 onion, finely chopped

1 clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1 (4-oz.) can chopped green chiles, drained

4 (15 1/2-oz.) cans black-eyed peas

2 (14 1/2-oz.) cans beef broth

1 (10-oz.) can diced tomatoes and green chiles

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