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Rice Poblano Soup
1 lb Poblano peppers, roasted peeled and seeded
1 md Onion; coarsely chopped
1 Garlic clove
7 c Chicken stock; divided
1 tb Vegetable oil
1 c Uncooked rice*
1 ts Salt
2 c Cooked shredded chicken
1 c Heavy cream
8 oz Monterey Jack cheese; cubed
Combine peppers, onion and garlic with 1/2 cup chicken stock in
blender; process until smooth. Heat oil in 4-quart Dutch oven over
medium-high heat until hot. Pour poblano mixture into hot oil and
cook sauce for 5 minutes, stirring constantly. Add remaining chicken
stock, rice, and salt. Bring to a boil. Reduce heat and simmer 15 to
20 minutes or until rice is tender. Add chicken and cream; heat
thoroughly. Place heaping tablespoon cubed cheese in bottom of each
bowl. Ladle soup over cheese and serve immediately.
*Recipe based on regular-milled long grain white rice. If using other
types of rice refer to rice cooking chart.
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