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