• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Rice Poblano Soup

  • Recipe Submitted by on

Category: Soups, Poultry

 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


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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