Poblano Rice Soup

Description

Makes 8 servings

Ingredients

• 2 tablespoons butter
• 1 cup chopped onion
• 5 – 6 poblano peppers, roasted, peeled, deveined and coarsely chopped
• 6 – 7 cups chicken stock, divided
• 2 (8-ounce) packages cream cheese, cut into chunks
• 3 cups cooked rice
• salt and pepper to taste

Directions

1. Melt butter in a large saucepan over medium-high heat.
2. Add onion; sauté until translucent.
3. Add poblanos, 2 cups stock and cream cheese.
4. Reduce heat to medium-low and simmer until cream cheese melts.
5. Cool slightly; puree one-half of mixture in blender or food processor.
6. Pour into large stockpot; puree remaining mixture and add to stockpot.
7. Stir in rice and remaining 4 to 5 cups stock as desired.
8. Season with salt and pepper; cook over medium-high heat until hot.
9. Ladle into individual serving bowls.