Rice Poblano Soup
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
poblano peppers
roasted, peeled and seeded |
*
|
| 1 | medium |
onions
coarsely chopped |
|
| 1 | each |
garlic cloves
|
|
| 7 | cups |
chicken broth
divided |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | cup |
rice
uncooked |
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
chicken
cooked, shredded |
|
| 1 | cup |
heavy whipping cream
|
|
| 8 | ounces |
monterey jack cheese
cubed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
poblano peppers
roasted, peeled and seeded |
*
|
| 1 | medium |
onions
coarsely chopped |
|
| 1 | each |
garlic cloves
|
|
| 1.7 | l |
chicken broth
divided |
|
| 15 | ml |
vegetable oil
|
|
| 237 | ml |
rice
uncooked |
|
| 5 | ml |
salt
|
|
| 473 | ml |
chicken
cooked, shredded |
|
| 237 | ml |
heavy whipping cream
|
|
| 231.2 | ml/g |
monterey jack cheese
cubed |
|
Directions
Combine peppers, onion and garlic with ½ 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.
