How to Cook Appetizing Brad's cream of chicken Verde soup

Brad's cream of chicken Verde soup. 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! I've tried it on a few different soups now, but topping this one is by far my favorite.

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. This Chicken Tortilla Soup boasts a tangy, zesty salsa verde broth with a splash of refreshing lime and hint of honey all simmering with cumin, smoked Sour cream adds a delightful, refreshing, creamy tang to the Crockpot Chicken Tortilla Soup and cuts through the robust flavors. You can cook Brad's cream of chicken Verde soup using 12 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Brad's cream of chicken Verde soup

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

Looking for chicken cream and cheese soup recipes? This article contains four easy recipes for dishes made with Campbell's cream of chicken soup. Campbell's no longer makes it's chicken verde soup which lent itself well to Mexican dishes. You can make your own version and create this simple south of the border.

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..

And just to clarify, by cream of chicken soup, I do mean the goopy gloppy condensed stuff that usually comes in a can and is magically useful in all sorts of down-home comforting I have no problem occasionally using the canned condensed soup nor do I pass any judgment on others who use it. Cream of Spinach and Artichoke Soup. Creamy Pumpkin Soup with Chili Cran-Apple Relish. For the chicken: Brush one side of the chicken with half of the olive oil. Sprinkle with half of the salt, pepper and garlic powder.