Taco chile cheese soup with rice

6 Servings

Ingredients

Quantity Ingredient
4 slices Bacon lean
1 medium Onion, coarsely chopped
3 cloves Garlic minced
1 Jalapeno or other hot chilli
Minced
1 teaspoon Oregano dried
½ teaspoon Cumin
Dash tobasco or two dashes
1 teaspoon Taco seasoning
¾ cup Rice (instant)
½ cup White wine
1 cup Stewed tomatoes (mexican
Style 15 1/2 oz.
1 cup Chilli Beans (15 1/2 oz)
6 cups Chicken broth
3 Chicken breast cooked chop
Into bite size pieces
4 ounces Montery Jack cheese
2 tablespoons Fresh cilantro chopped

Directions

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

Related recipes