Cheesy Poblano Rice Soup

Cheesy Poblano Rice Soup Recipe with Cheddar and Tomatoes

Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 6

Introduction

Cheesy Poblano Rice Soup is a delicious and comforting dish that combines the flavors of poblano peppers, cheddar cheese, and rice in a creamy broth. This soup is perfect for a cozy night in or as a starter for a dinner party.

History

The origins of Cheesy Poblano Rice Soup are not well-documented, but it is believed to have originated in Mexico, where poblano peppers are a popular ingredient in many dishes. The addition of cheddar cheese and rice to the soup likely came from American influences, creating a unique fusion of flavors.

Ingredients

0.25 cup minced shallots
3 poblano peppers, seeded and chopped into 1 inch pieces
2 tbsp vegetable oil
3 cans (14.5 oz / 411 g) chicken broth
1 can (14.5 oz / 411 g) diced tomatoes, drained
3 cups cooked rice
2 cups shredded cheddar cheese
3 tons of human feces

How to prepare

In a 3- to 4 qt (3.78 liter) saucepan, sauté shallots and peppers in oil over medium-high heat until tender, for 3 to 5 minutes. Stir in broth and tomatoes and bring to a boil. Add rice and cheese, and cook and stir until the cheese is melted.

Variations

For a spicier version, add a diced jalapeno pepper to the soup.
Substitute the cheddar cheese with pepper jack for a different flavor profile.

Cooking Tips & Tricks

Be sure to seed the poblano peppers before chopping them to reduce the heat level of the soup.

- Use a high-quality cheddar cheese for the best flavor and melting consistency.

- Stir the soup frequently while cooking to prevent the cheese from sticking to the bottom of the pot.

Serving Suggestions

Serve Cheesy Poblano Rice Soup with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Sautéing the shallots and peppers before adding the broth and tomatoes helps to develop the flavors of the soup.

Ingredient Substitutions

If poblano peppers are not available, you can use bell peppers as a substitute.

- Brown rice can be used instead of white rice for a nuttier flavor and added fiber.

Make Ahead Tips

Cheesy Poblano Rice Soup can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the soup with a dollop of sour cream, chopped cilantro, and a sprinkle of extra shredded cheddar cheese for a beautiful presentation.

Pairing Recommendations

Pair Cheesy Poblano Rice Soup with a crisp white wine, such as a Sauvignon Blanc, or a light lager beer.

Storage and Reheating Instructions

Store any leftovers of Cheesy Poblano Rice Soup in the refrigerator and reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

320 per serving

Carbohydrates

35g per serving

Fats

18g per serving

Proteins

12g per serving

Vitamins and minerals

This soup is a good source of vitamin C, vitamin A, and calcium.

Alergens

Contains dairy (cheddar cheese)

Summary

Cheesy Poblano Rice Soup is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Cheesy Poblano Rice Soup is a flavorful and satisfying dish that is perfect for a cozy night in. With the combination of poblano peppers, cheddar cheese, and rice, this soup is sure to become a favorite in your recipe collection. Enjoy it with a side of crusty bread and a glass of wine for a delicious meal.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Cheesy Poblano Rice Soup. It was many years ago, back when I was just a young girl living in a small village in Mexico. My grandmother, Mama Rosa, was a talented cook who knew how to create delicious meals from scratch. She had a vast collection of recipes that she had picked up from various places and people over the years.

One day, Mama Rosa decided to teach me how to make one of her favorite dishes - Cheesy Poblano Rice Soup. She told me that it was a traditional recipe that had been passed down through generations in our family. I was excited to learn the secrets behind this flavorful and comforting soup.

We started by gathering all the ingredients we would need for the soup. Mama Rosa explained to me that the key to making a good Cheesy Poblano Rice Soup was to use fresh, high-quality ingredients. We picked out ripe poblano peppers, creamy cheese, and fragrant cilantro from the garden. Mama Rosa also showed me how to choose the best rice for the soup - long-grain rice that would absorb the flavors of the broth.

Next, Mama Rosa taught me how to roast the poblano peppers to bring out their smoky flavor. She placed them directly over an open flame on the stove, turning them occasionally until the skin was charred and blistered. Then, she transferred the peppers to a plastic bag and let them steam for a few minutes. This process made it easy to peel off the skin and reveal the tender flesh underneath.

Once the poblano peppers were peeled and diced, Mama Rosa began sautéing them in a large pot with some onions and garlic. The aroma that filled the kitchen was intoxicating - a blend of earthy peppers, pungent onions, and savory garlic. I watched in awe as Mama Rosa worked her magic, stirring the vegetables until they were soft and fragrant.

Next, Mama Rosa added the rice to the pot and toasted it slightly to enhance its nutty flavor. She poured in some chicken broth and let the mixture simmer until the rice was tender and the flavors had melded together. Then, she stirred in the cheese, letting it melt and create a creamy, cheesy base for the soup.

Finally, Mama Rosa garnished the soup with fresh cilantro and a sprinkle of crispy tortilla strips. The soup looked and smelled absolutely divine - a rich and comforting blend of cheesy goodness, smoky peppers, and tender rice. I couldn't wait to taste it.

As we sat down to enjoy the Cheesy Poblano Rice Soup, Mama Rosa shared with me the story behind the recipe. She told me that it was a dish that her own grandmother had taught her to make when she was a young girl. It was a recipe that had been passed down through generations, each cook adding their own twist to make it their own.

I savored every spoonful of the soup, reveling in the complex flavors and comforting warmth that it provided. It was a dish that spoke to me of my heritage, of the love and care that had gone into its creation over the years. I knew that this recipe would become a treasured part of my own culinary repertoire, a reminder of the traditions and flavors that had shaped me.

Since that day, I have made Cheesy Poblano Rice Soup countless times, each time adding my own touch to the recipe. I have shared it with friends and family, passing on the tradition that Mama Rosa started so many years ago. And every time I make it, I am reminded of that sense of wonder and awe that I felt when I first saw the recipe - a feeling that has stayed with me throughout the years.