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IACP "5 Ingredient Challenge" Recipe Contest Winner - Clara Porter
Yield: Makes 8 to 10 servings (about 2 1/2 quarts)
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
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.
Nutrition Facts
Calories 336
Total Fat 23g
Cholesterol 70mg
Sodium 202mg
Total Carbohydrate 26g
Dietary Fiber 1g
Protein 7g
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