Brad's cream of chicken Verde soup
Brad's cream of chicken Verde soup

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, brad's cream of chicken verde soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Brad's cream of chicken Verde soup is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Brad's cream of chicken Verde soup is something which I’ve loved my entire life. They’re nice and they look fantastic.

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To get started with this particular recipe, we must prepare a few ingredients. You can have brad's cream of chicken verde soup using 12 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Brad's cream of chicken Verde soup:
  1. Take For the soup
  2. Get LG split chicken breasts
  3. Get large tomatillos
  4. Get large pasilla pepper
  5. Make ready medium onion, chopped
  6. Make ready minced garlic
  7. Make ready Juice of 2 limes
  8. Make ready cilantro, chopped
  9. Make ready fluid oz heavy cream
  10. Make ready cornstarch mix with equal cold water
  11. Prepare granulated chicken bouillon, or to taste
  12. Prepare Queso fresco for garnish

Mastering the various ways to apply salt, acid, fat, and heat during the cooking process creates a solid foundation to take your cooking skills to the next level. Ingredients of Brad's cream of chicken Verde soup. Sour cream, cream of chicken soup and a healthy dose of your favorite jarred salsa verde sauce. I sometimes like Copycat Campbell's Creamy Chicken Verde.

Steps to make Brad's cream of chicken Verde soup:
  1. Place oven rack on highest setting. Preheat broiler. Place pasilla pepper directly on rack. Broil until skin is charred on all sides. Keep a close eye on it and rotate often. When completely charred, remove from oven and place in a plastic bag. Twist to seal bag and set aside for ten minutes.
  2. Bring 2 qts water to boil in a large stock pot. When boiling place chicken in water. Boil 10 minutes. Remove and set aside to cool. Chicken should be a hair under done. When cool, remove skin and bones. Discard. Shred chicken with a fork.
  3. Dehusk and wash tomatillos. In the same water, boil tomatillos until soft and they start to split. Remove from water and place in a blender.
  4. Remove skin, stem and seeds from the pepper. Place it in the blender with tomatillos. Blend until pureed.
  5. At the same time you are doing this, melt 1 tbs butter in a fry pan over medium low heat. Add onions. Sauté until carmelized. Add garlic and saute 1 more minute.
  6. Add lime juice and bouillon to the water that you boiled the chicken and tomatillos in. Bring back to a boil for 2 minutes.
  7. Add cilantro and cream to the water. Reduce heat to medium low. Stir constantly until mixture comes to a simmer. A little at a time, add cornstarch mixture until it reaches desired thickness. Stir constantly.
  8. Add chicken back to pot cook 2 more minutes. Check flavor. Add more bouillon if desired.
  9. Place soup in a bowl. Garnish with crumbled queso fresco. Serve with rice, beans, and warmed tortillas. Enjoy.

Sour cream, cream of chicken soup and a healthy dose of your favorite jarred salsa verde sauce. I sometimes like Copycat Campbell's Creamy Chicken Verde. I called the Campbell's Soup Company and was told that they no longer make this particular soup. But they were nice enough to give me this copycat recipe. :) So, I decided to post it here for every one to enjoy. Blend the flour and cream together with a couple of ladles of the soup, then stir the creamy mixture into the rest of the soup and heat, stirring continuously until thickened.

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