Chicken Rice Soup With Garbanzos and Green Chile

• 14 cup butter
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup uncooked rice
• 8 cups chicken stock
• 1 bay leaf
• 15 ounces garbanzo beans, drained
• 34 cup chopped green chili pepper (new mexico or anaheim)
• 1 -2 teaspoon cumin
• salt, to taste
• pepper, to taste
• 15 ounces black beans, drained (optional)
• 12 cup enchilada sauce (optional)
• 1 -3 teaspoon Tabasco sauce (or other hot sauce)
• grated cheese (cheddar or monterey jack, for topping)

1. In a heavy saucepan or Dutch oven, warm the butter over low heat.
2. When melted, add the onion and garlic.
3. Cover the pan and cook for 5 minutes.
4. Stir in the rice and saute it briefly until the grains become opaque.
5. Pour in the stock, add the remaining ingredients, and simmer for 25-30 minutes, until the rice is very soft.
6. Serve hot.

butter, onion, garlic, rice, chicken stock, bay leaf, garbanzo beans, green chili pepper, cumin, salt, pepper, black beans, enchilada sauce, tabasco sauce, grated cheese

Taken from www.food.com/recipe/chicken-rice-soup-with-garbanzos-and-green-chile-276134 (may not work)