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Rice Poblano Soup

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Submitted by robertloy

Ingredients

1 453.6
POUND G POBLANO PEPPERS
roasted, peeled and seeded *
1 1
MEDIUM MEDIUM ONIONS
coarsely chopped
1 1
EACH EACH GARLIC CLOVES
7 1.7
CUPS L CHICKEN BROTH
divided
1 15
TABLESPOON ML VEGETABLE OIL
1 237
CUP ML RICE
uncooked
1 5
TEASPOON ML SALT
2 473
CUPS ML CHICKEN
cooked, shredded
1 237
8 231.2
OUNCES 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 329g (11.6 oz)
Amount per Serving
Calories 401 49% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 91mg 30%
Sodium 713mg 30%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 2%
Sugars g
Protein 43g
Vitamin A 11% Vitamin C 3%
Calcium 15% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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