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 Bacon lean
       1 md Onion, coarsely chopped
       3 cl Garlic minced
       1    Jalapeno or other hot chilli
            Minced
       1 t  Oregano dried
     1/2 t  Cumin
            Dash tobasco or two dashes
       1 t  Taco seasoning
     3/4 c  Rice (instant)
     1/2 c  White wine
       1 c  Stewed tomatoes (mexican
            Style 15 1/2 oz.
       1 c  Chilli Beans (15 1/2 oz)
       6 c  Chicken broth
       3    Chicken breast cooked chop
            Into bite size pieces
       4 oz Montery Jack cheese
       2 T  Fresh cilantro chopped
  
   
   Directions;
   In 6 quart dutch oven, cook bacon over med heat. Cook until crisp.
   Pour To bacon grease 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.
   source Marina
 
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