Title: Taco Chile Cheese Soup with Rice
Categories: Soup Poultry Main
Yield: 6 Servings
| 4 | sl | Bacon lean |
| 1 | md | Onion, coarsely chopped |
| 3 | cl | Garlic minced |
| 1 | | Jalapeno or other hot chilli |
| | | Minced |
| 1 | ts | Oregano dried |
| 1/2 | ts | Cumin |
| | | Dash tobasco or two dashes |
| 1 | ts | Taco seasoning |
| 3/4 | c | Rice (instant) |
| 1/2 | c | White wine |
| 1 | c | Stewed tomatoes (mexican |
| | | Style 15 1/2 oz. |
| 1 | c | Chilli Beans (15 1/2 oz) |
| 6 | c | Chicken broth |
| 3 | | Chicken breast cooked chop |
| | | Into bite size pieces |
| 4 | oz | Montery Jack cheese |
| 2 | tb | Fresh cilantro chopped |
Directions; In 6 quart dutch oven, cook bacon over med heat. Cook until
crisp. Reserve 2 Tab. of bacon drippings. Pour off any additional and
discard. To bacon drippings add onion, garlic, and peppers and cook over
low heatstirring occasionally. Cook until softened about 4 minutes. Add
oregano, cumin, taco seasoning, and rice, toss and cook about 1 minute.
Pour wine over mixture to deglase pan. Add stewed tomatoes that have been
lightly blended to remove large chunks. Then pour in chicken broth, and can
chilli style beans. Reduce heat to med -low, cover and simmer 30 minutes.
Add chopped chicken breast about 15 minutes before serving, season with
salt and pepper to taste. Add crumbled bacon and cilantro. Stir in grated
cheese stir until melted. Serve hot. garnish with cilantro if desired.
submitted by Marina Cheesman