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Chile-Cheese Chicken Soup with Rice
4 slices of bacon
1 medium onion, coarsely chopped
3 garlic cloves, minced
2 jalapeno or other hot chile peppers, minced
1 t dried oregano
2/3 c cup rice, preferably medium-grain
1/2 cup dry white wine
15 oz can Mexican-style stewed tomatoes
6 cups chicken broth (homemade or canned)
3 skinless, boneless chicken breast halves (1 lb), cut in bite-size pieces
Salt an freshly ground pepper
4 oz Monterey Jack cheese, shredded
2 T chopped fresh cilantro or parsley
In a large saucepan or Dutch oven, cook the bacon over medium heat until crisp,
about 5 minutes; drain on paper towels. Crumble the bacon and set aside.
Pour off all but 2 T fat from pan.
Add the onion, garlic and jalapenos and cook, stirring occasionally, until softened,
3 to 5 minutes. Add the oregano, cumin and rice. Cook, stirring, for 1 minute.
Pour on the wine, stewed tomatoes and chicken broth. Reduce the heat to medium-low,
cover and simmer for 20 minutes.
Add the chicken and simmer 10 minutes, or until tender and white throughout.
Season with salt and pepper to taste.
Stir in the cheese until melted. Ladle into soup bowls and top the crumbled bacon
and chopped cilantro. Serve hot.
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