Taco chile cheese soup with rice Recipe

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Taco chile cheese soup with rice

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Central American, Cereals, Cheese, Cheese & Eggs, Chile, Entrees, Mexican, North American, Poultry, Soups & Stews, South American

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Ingredients:

4	slice	Bacon lean
1	med	Onion, coarsely chopped
3	cl	Garlic minced
1		Jalapeno or other hot chilli
		Minced
1	tsp	Oregano dried
1/2	tsp	Cumin
		Dash tobasco or two dashes
1	tsp	Taco seasoning
3/4	cup	Rice (instant)
1/2	cup	White wine
1	cup	Stewed tomatoes (mexican
		Style 15 ?oz.
1	cup	Chilli Beans (15 ?oz)
6	cup	Chicken broth
3		Chicken breast cooked chop
		Into bite size pieces
4	oz	Montery Jack cheese
2	tbsp	Fresh cilantro chopped

Procedures:

1	Directions; in 6 quart dutch oven, cook bacon over med heat.
2	Cook until crisp.
3	Reserve 2 tab.
4	Of bacon drippings.
5	Pour off any additional and discard.
6	To bacon drippings add onion, garlic, and peppers and cook over low heatstirring occasionally.
7	Cook until softened about 4 minutes.
8	Add oregano, cumin, taco seasoning, and rice, toss and cook about 1 minute.
9	Pour wine over mixture to deglase pan.
10	Add stewed tomatoes that have been lightly blended to remove large chunks.
11	Then pour in chicken broth, and can chilli style beans.
12	Reduce heat to med -low, cover and simmer 30 minutes.
13	Add chopped chicken breast about 15 minutes before serving, season with salt and pepper to taste.
14	Add crumbled bacon and cilantro.
15	Stir in grated cheese stir until melted.
16	Serve hot.
17	Garnish with cilantro if desired.
18	Submitted by marina cheesman