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 ts Oregano dried
    1/2 ts Cumin
           Dash tobasco or two dashes
      1 ts 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 tb 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