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| Home -> [Cereals, Poultry, Soups & Stews] -> [Rice poblano soup Recipe] |
Rice poblano soup
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Cereals, Poultry, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Poblano peppers, roasted | | | -- peeled and seeded | | 1
| med | Onion, coarsely chopped | | 1
| | Garlic clove | | 7
| cup | Chicken stock, divided | | 1
| tbsp | Vegetable oil | | 1
| cup | Uncooked rice* | | 1
| tsp | Salt | | 2
| cup | Cooked shredded chicken | | 1
| cup | Heavy cream | | 8
| oz | Monterey Jack cheese, cubed |
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Procedures:
| 1 | Combine peppers, onion and garlic with ?cup chicken stock in blender; process until smooth. | | 2 | Heat oil in 4-quart dutch oven over medium-high heat until hot. | | 3 | Pour poblano mixture into hot oil and cook sauce for 5 minutes, stirring constantly. | | 4 | Add remaining chicken stock, rice, and salt. | | 5 | Bring to a boil. | | 6 | Reduce heat and simmer 15 to 20 minutes or until rice is tender. | | 7 | Add chicken and cream; heat thoroughly. | | 8 | Place heaping tablespoon cubed cheese in bottom of each bowl. | | 9 | Ladle soup over cheese and serve immediately. | | 10 | *recipe based on regular-milled long grain white rice. | | 11 | If using other types of rice refer to rice cooking chart. |
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