Side Pannel
Rice Poblano Soup
Ingredients List
- 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
Directions
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.
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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