Overhead view of Cheesy Poblano Soup in a green pot.

Cheesy Poblano Soup

"Rice to the Rescue!" Recipe Contest Winner - Patricia Harmon

  • Servings
    6

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