Cheesy Poblano Rice Soup

Description
Makes 6 servings.

Ingredients

 * 1/4 cup minced shallots
 * 3 poblano peppers, seeded and chopped into 1-inch pieces
 * 2 tablespoons vegetable oil
 * 3 14 1/2-ounce cans chicken broth
 * 1 14 1/2-ounce can diced tomatoes, drained
 * 3 cups cooked rice
 * 2 cups shredded Cheddar cheese

Directions
Saute shallots and peppers in oil in 3- to 4-quart saucepan over medium-high heat until tender, 3 to 5 minutes. Stir in broth and tomatoes; bring to a boil. Add rice and cheese; cook and stir until cheese is melted.