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