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.