Poblano Chile Soup
¼ cup shallots
3 poblano peppers, seeded and chopped
2 tbsp oil
14 oz chicken broth
14 oz canned tomatoes
3 cups cooked rice
2 cups shredded sharp cheese
Sautee shallots and peppers in a large saucepan over medium high heat until tender. (three to five minutes)
Add chicken broth and tomatoes; bring to a boil. Add rice and cheese stirring till cheese is melted.
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