Rice Poblano Soup

* Exported from MasterCook II *

Rice Poblano Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Poblano peppers -- roasted
peeled and seeded
1 medium Onion -- coarsely chopped
1 Garlic clove
7 cups Chicken stock -- divided
1 tablespoon Vegetable oil
1 cup Uncooked rice*
1 teaspoon Salt
2 cups Cooked shredded chicken
1 cup Heavy cream
8 ounces 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.

Source: Viva Arroz! Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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