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Ingredients:
4 slice bacon lean
1 medium onion, coarsely chopped
3 cl garlic minced
1 jalapeno or other hot chilli
1 minced
1 tsp oregano dried
1/2 tsp cumin
1 dash tobasco or two dashes
1 tsp taco seasoning
3/4 cup rice (instant)
1/2 cup white wine
1 cup stewed tomatoes (mexican
1 style 15 1/2 oz.
1 cup chilli beans (15 1/2 oz)
6 cup chicken broth
3 chicken breast cooked chop
1 into bite size pieces
4 oz montery jack cheese
2 tbsp fresh cilantro chopped
Instructions:
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
Servings: 6
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. Andy Rooney
More information:
Looksmart:
Cooking
and Food
Yahoo:
Mexican Food & Drink
Taco Chile Cheese Soup With Rice Recipe brought to you by Mexican Recipes To-Go
