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Description Edit

Makes 8 servings

Ingredients Edit

Directions Edit

  1. Melt butter in a large saucepan over medium-high heat.
  2. Add onion; sauté until translucent.
  3. Add poblanos, 2 cups stock and cream cheese.
  4. Reduce heat to medium-low and simmer until cream cheese melts.
  5. Cool slightly; puree one-half of mixture in blender or food processor.
  6. Pour into large stockpot; puree remaining mixture and add to stockpot.
  7. Stir in rice and remaining 4 to 5 cups stock as desired.
  8. Season with salt and pepper; cook over medium-high heat until hot.
  9. Ladle into individual serving bowls.

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