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Taco Chile Cheese Soup With Rice

Taco Chile Cheese Soup With Rice comes together with Rice, Stewed Tomatoes Mexican, Chilli Beans, Chicken Broth, and Montery Jack Cheese. Scale it up or down for the number of people at the table.

Ingrédients

• 3/4 cup
• 1 cup
• 1 cup
• 6 cup
• 4 oz

Méthode (aperçu)

1. 1

   In 6 quart dutch oven, cook bacon over med heat. Cook until crisp.

2. 2

   Pour To bacon grease add onion, garlic, and peppers and cook over low heatstirring occasionally.

3. 3

   Cook until softened about 4 minutes.

4. 4

   Add oregano, cumin, taco seasoning, and rice, toss and cook about 1 minute.

5. 5

   Pour wine over mixture to deglase pan.

6. 6

   Add stewed tomatoes that have been lightly blended to remove large chunks.

7. 7

   Then pour in chicken broth, and can chilli style beans.

8. 8

   Reduce heat to med -low, cover and simmer 30 minutes.

9. 9

   Add chopped chicken breast about 15 minutes before serving, season with salt and pepper to taste. Add crumbled bacon and cilantro.

10. 10

    Stir in grated cheese stir until melted. Serve hot. garnish with cilantro if desired. source Marina