*  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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