Recipe - Taco Chile Cheese Soup With Rice

4 sl Bacon lean
1 md Onion, coarsely chopped
3 cl Garlic minced
1 Jalapeno or other hot chilli
Minced
1 teaspoon Oregano dried
One half teaspoon Cumin
Dash tobasco or two dashes
1 teaspoon Taco seasoning
Three fourths cup Rice (instant)
One half cup White wine
1 cup Stewed tomatoes (mexican
Style 15 One half oz.
1 cup Chilli Beans (15 One half oz)
6 cup Chicken broth
3 Chicken breast cooked chop
Into bite size pieces
4 ounce Montery Jack cheese
2 tablespoon 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
Posted to MMRecipes Digest V3 #191

Date: Wed, 10 Jul 1996 10:31:12 0700 (MST)

From: jmchee@goodnet.com (Marina Cheesman)