Ingredients

4 slices bacon
1 medium onion, coarsely chopped
2 garlic cloves, minced
2 jalape?o or other hot chili peppers, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
2/3 cup rice, preferably medium-grain
1 can Mexican-style stewed tomatoes
6 cups chicken broth
3 skinless, boneless chicken breast halves (about 1 pound) cut in bite-size pieces
Salt and freshly ground pepper
4 ounces Monterey jack cheese, shredded
3 tablespoons chopped fresh cilantro or parsley

Directions

In a large pot, cook bacon over medium heat until crispy, about 5 minutes. Drain on paper towels. Crumble bacon and set aside. Pour off all but 2 tablespoons of bacon fat from the pan. Add the onion, garlic and jalape?os and cook, stirring occasionally, until softened, 3-5 minutes. Add oregano, cumin and rice. Cook, stirring, for 1 minute. Pour in stewed tomatoes and chicken broth. Reduce heat to medium-low, cover and simmer 20 minutes. Add 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 with the crumbled bacon and chopped cilantro. Serve hot.