Ingredients

Instructions

1. 1
   Heat oil in a large skillet over medium high heat. Add diced poblano and onion. Saute for 5 minutes or until onions start to turn translucent. Add serrano and garlic and saute for 2 minutes more. Remove from heat and set aside to cool.
2. 2
   To a soup pot, add chicken stock, potatoes, carrots, chicken and rice. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until veggies are tender and rice is cooked.⠀
3. 3
   Once pepper mixture has cooled, transfer to blender. Add cilantro, lime juice and water. Blend 1-2 minutes or until smooth.⠀
4. 4
   Once soup veggies and rice are cooked, stir in frozen peas, cumin and cilantro mixture. Cook until peas are warm. Season with salt and pepper and serve.