Cheesy Poblano Soup
"Rice to the Rescue!" Recipe Contest Winner - Patricia Harmon
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Servings6
Ingredients
- 1 tablespoon vegetable oil
- ¼ cup shallots, minced
- 3 poblano peppers, seeded, chopped into 1-inch pieces
- 3 (14.5 ounce) low-sodium chicken broth
- 1 (14.5 ounce) can diced tomatoes, drained
- 3 cups cooked rice
- 2 cups cheddar cheese, shredded
Directions
- Sauté shallots and peppers in vegetable 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.
Nutrition Facts
- Calories 320
- Total Fat 15g
- Cholesterol 40mg
- Sodium 840mg
- Carbohydrates 31g
- Dietary Fiber 3g
- Protein 14g