Taco Chile Cheese Soup With Rice

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Title: Taco Chile Cheese Soup With Rice
Categories: Soups, Poultry, Main dish
Yield: 6 servings

4 sl Bacon lean
1 md Onion, coarsely chopped
3 cl Garlic minced
1 Jalapeno or other hot chilli
Minced
1 t Oregano dried
1/2 t Cumin
Dash tobasco or two dashes
1 t 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 T Fresh cilantro chopped


Directions;
In 6 quart dutch oven, cook bacon over med heat. Cook until crisp.
Pour To bacon grease 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.
source Marina

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