Rice poblano soup
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Rice poblano soup
  Rice    Poblano    Soups    Poultry  
Last updated 6/12/2012 1:20:22 AM. Recipe ID 52080. Report a problem with this recipe.
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      Title: Rice poblano soup
 Categories: Soups, Poultry
      Yield: 8 Servings
 
      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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Recipe ID 52080 (Apr 03, 2005)

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