Ingredients
- 1 onion
- 1 garlic clove
- 7 c chicken stock
- 2 c chicken (cooked shredded)
- 1 lb poblano peppers
- 1 c cream (heavy)
- 1 c rice (uncooked)
- 8 oz monterey jack cheese
- 1 tb vegetable oil
- 1 ts salt
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.