Who loves a big bowl of comfort? This chile relleno soup is exactly that. A rich, creamy poblano soup topped with an open faced chile relleno and of course melty cheese. Best part? It tastes like a chile relleno.
The hubs is known for his brilliant ideas. As we’re sitting having dinner one night, a typical meal of soup and sandwiches, he has the amazing idea for me to make a chile relleno soup, french onion style. Of course, I smile and say “Alright! I’m on it!”
So what exactly does that mean? Chile relleno soup but done french onion style? Well basically, he wanted the cheesy, crusty topping. And the taste of pure chile relleno. Which duh..an open faced chile relleno on top smothered and covered in cheese. And the soup, is so rich and creamy and has just a hint of heat from the poblanos. Definite comfort in a bowl. And this folks, is why the hubs loves me.
The main flavor from this soup comes from the use of roasted poblano chiles. So easy to roast chiles, if you haven’t done it before, just place them under the broiler for a few minutes on each side until the skin gets nice and black. Pop them into a plastic bag, this allows the steam to work it’s magic and make the skin just peel right off of them when the time comes. Just give them about 20 minutes or so, otherwise you may burn your fingers while handling them. Trust me.
While the chiles are steaming away you can prepare the rest of the soup. Onion, garlic and cilantro cooked with some olive oil and butter. Add some flour to make it nice and thick. Chicken stock, milk, and…avert your eyes if needed, heavy cream. I know, I know. But trust me. This soup is so rich and creamy. And now we know why! But it’s totally worth it. Then a dash of salt and pepper.
Once we can peel those peppers, they get chopped and added to the soup to simmer. Lastly, a little bit of cheese for extra richness. Again, trust me. It’s worth it. Top it off with the chile relleno and some extra cheese and all will be right in the world. Scroll on down for the handy printable recipe!
I hope you enjoy the recipe and will follow along on my cooking adventures:
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