Cullen's Rice Poblano Soup
1 lb poblano peppers, roasted - peeled and seeded
1 medium 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
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.
The difference between ordinary and extraordinary is that little
extra.
- Zig Ziglar