Rice Poblano Soup

This Rice Poblano Soup is a comforting bowl of warmth, featuring a velvety base made from roasted poblano peppers blended into a rich, smoky sauce. The depth of flavor comes from simmering the pepper puree with aromatic onions and garlic in chicken stock, creating a savory foundation. Uncooked rice cooks directly in the soup, thickening it naturally and providing a hearty texture. Shredded chicken adds protein and substance, while a splash of heavy cream and melted Monterey Jack cheese bring a luxurious, creamy finish. This dish is ideal for chilly evenings or when you need a satisfying meal that feels homemade yet effortless. The subtle heat of the poblanos pairs beautifully with the sharpness of the cheese, making every spoonful deeply satisfying. Serve it hot with crusty bread for a complete experience.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 8

Calories: 284.9

Dietary: Gluten-free

Description

This Rice Poblano Soup is a comforting bowl of warmth, featuring a velvety base made from roasted poblano peppers blended into a rich, smoky sauce. The depth of flavor comes from simmering the pepper puree with aromatic onions and garlic in chicken stock, creating a savory foundation. Uncooked rice cooks directly in the soup, thickening it naturally and providing a hearty texture. Shredded chicken adds protein and substance, while a splash of heavy cream and melted Monterey Jack cheese bring a luxurious, creamy finish. This dish is ideal for chilly evenings or when you need a satisfying meal that feels homemade yet effortless. The subtle heat of the poblanos pairs beautifully with the sharpness of the cheese, making every spoonful deeply satisfying. Serve it hot with crusty bread for a complete experience.

Ingredients

1 pound Poblano peppers, roasted
1 medium Onion, peeled and coarsely chopped
1 clove Garlic, chopped
7 cups Chicken stock, divided
1 tablespoon Vegetable oil
1 cup Uncooked regular-milled long grain white rice
1 teaspoon Salt
2 cups Cooked shredded chicken
1 cup Heavy cream
8 oz Monterey Jack cheese, cubed

Directions

1
Peel and seed the roasted poblano peppers, then combine them with the chopped onion, garlic, and 1/2 cup of chicken stock in a blender.
2
Process the mixture until completely smooth.
3
Heat vegetable oil in a 4-quart Dutch oven over medium-high heat until hot.
4
Pour the poblano mixture into the hot oil and cook the sauce for 5 minutes, stirring constantly.
5
Add the remaining chicken stock, uncooked rice, and salt to the pot.
6
Bring the soup to a boil.
7
Reduce heat to low and simmer for 15 to 20 minutes, or until the rice is tender.
8
Stir in the shredded chicken and heavy cream, heating thoroughly until warmed through.
9
Place a heaping tablespoon of cubed Monterey Jack cheese in the bottom of each serving bowl.
10
Ladle the hot soup over the cheese and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 284.9kcal

% Daily Value *
Total Fat 3.7g6%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 22.7mg1%
Total Carbohydrate 72.6g25%
Dietary Fiber 28.4g114%
Sugars 3.1g
Protein 15.9g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe is based on regular-milled long grain white rice. If you choose to use other types of rice, such as brown rice or short grain, refer to a rice cooking chart for appropriate adjustments to liquid and cooking time.

For extra heat, leave some seeds in the roasted poblanos or add a diced jalape&# 195;Â±o to the blender mixture.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of stock or water if the soup has thickened too much.

Keywords: poblano, rice, chicken, soup, creamy, comfort food, monterey jack, roasted, warm, hearty, dinner, pepper, simmer, easy, homestyle

Read it online: https://www.chefs-mate.com/recipe/rice-poblano-soup/