MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
Title: Taco Chile Cheese Soup With Rice
Categories: Soups, Poultry, Main dish
Yield: 6 servings
4 sl Lean bacon
1 md Onion; coarsely chopped
3 cl Garlic; minced
1 Jalapeno or other hot chile;
- minced
1 ts Dried oregano
1/2 ts Cumin
1 ds Tabasco; up to 2 ds
1 ts Taco seasoning
3/4 c Instant rice
1/2 c White wine
15 1/2 oz Can Mexican style stewed
- tomatoes
15 1/2 oz Can chilli beans
6 c Chicken broth
3 Chicken breast; cooked,
- chop into bite size
- pieces
4 oz Monterey Jack cheese
2 tb Fresh cilantro; chopped
In 6 qt Dutch oven, cook bacon over medium heat. Cook until crisp.
To bacon grease add onion, garlic, and peppers and cook over low
heat stirring 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 medium-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.
