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In large pot over medium heat, cook bacon slices until crisp. Transfer to paper towels to drain; set aside. Reserve hot drippings in pan.
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In the hot drippings cook the onion and oregano until onion is tender.
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Add soup, water, potatoes and carrots. Heat to boiling, stirring occasionally. Reduce heat to low. Cover and cook 15 minutes, stirring occasionally.
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Stir in the beans. Cover, cook 10 minutes. Stir in diced bacon and chicken and heat through. Serve!