Try this Taco Chile Cheese Soup with Rice recipe, or contribute your own.
Suggest a better descriptionDirections; 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 Posted to MM-Recipes Digest V3 #191 Date: Wed, 10 Jul 1996 10:31:12 -0700 (MST) From: jmchee@goodnet.com (Marina Cheesman)
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 91 | ||
Calories from Fat: 56 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 16.8mg | 5 % | |
Sodium 1043mg | 36 % | |
Potassium 114mg | 3 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.1g | ||
Protein 6.1g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 91
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