How to Make Tasty Brad's cream of chicken Verde soup

Brad's cream of chicken Verde soup. Sour cream, cream of chicken soup and a healthy dose of your favorite jarred salsa verde sauce. This chicken verde soup is easy to make and comes together quickly. It's served with salted yogurt dolloped on top and it's delish!

Growing up, I was "deprived" of canned soup. And such is the case when you're a kid that you always want what you can't have. "This cream of chicken soup recipe is very straight forward. Thick, creamy, and it tastes real. You can have Brad's cream of chicken Verde soup using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Brad's cream of chicken Verde soup

1. Prepare of For the soup.
2. You need 2 of LG split chicken breasts.
3. It's 10 of large tomatillos.
4. Prepare 1 of large pasilla pepper.
5. Prepare 1 of medium onion, chopped.
6. Prepare 2 tbs of minced garlic.
7. You need of Juice of 2 limes.
8. You need 1/2 bunch of cilantro, chopped.
9. It's 12 of fluid oz heavy cream.
10. Prepare 1/4 cup of cornstarch mix with equal cold water.
11. Prepare 2 tsp of granulated chicken bouillon, or to taste.
12. Prepare of Queso fresco for garnish.

The canned stuff is no comparison!" Baked chicken with cream of chicken soup is a classic and simple dish that's sure to please even the pickiest eaters. But beware that canned soup adds Baking chicken and cream of chicken soup is a super easy dinner meal. Simply place your chicken in an oven-safe baking dish, cover with your. Instant wild rice is cooked in chicken broth with shredded chicken, then combined with thickened cream for a quick soup. "A supremely filling, hearty soup.

Brad's cream of chicken Verde soup instructions

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..

I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover rotisserie chicken or chicken you've pulled from. I will show you how to make your own homemade condensed cream of chicken soup. Easy and cheap to make, and no sketchy ingredients that you Add the chicken broth and milk, and whisk together to smooth out the lumps. Bring to a simmer and continue cooking until mixture thickens.