Poblano Cheese and Rice Soup
This tomato rich soup makes a filling lunch at school. Try it at home, too.
- 1/4 cup shallots, minced
- 3 jalapeño peppers, seeded and chopped
- 2 tablespoons canola oil
- 5 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 3 cups cooked rice
- 2 cups shredded Cheddar cheese (8ounces)
Sauté shallots and peppers in oil in a large saucepan over medium-high heat until tender, about 3 to 5 minutes. Add chicken broth and tomatoes; bring to boil. Stir in cooked rice and Cheddar cheese, stirring until cheese is melted.
Nutrition facts per serving: 360 cal (47% cal. from fat), 19g total fat (9g sat fat, 6g mono, 2g poly), 45mg chol., 450mg sodium, 33g carbo., 1g fiber, 15g pro. Daily Value: 15% vit. A, 20% vit. C, 30% calcium, 15% iron, 3% potassium.
Adapted from the School Nutrition Association Recipe Database