Recipe: Perfect 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.

I sometimes like to also add a small can of chopped green chilies to add Once frozen and thawed this will "break" making the sauce separate and look unappetizing and not become creamy upon baking. 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. 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. Prepare of For the soup.
2. You need 2 of LG split chicken breasts.
3. Prepare 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. It's of Juice of 2 limes.
8. Prepare 1/2 bunch of cilantro, chopped.
9. You need 12 of fluid oz heavy cream.
10. You need 1/4 cup of cornstarch mix with equal cold water.
11. It's 2 tsp of granulated chicken bouillon, or to taste.
12. You need of Queso fresco for garnish.

Simply place your chicken in an oven-safe baking dish, cover with your. 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.

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. I use a can of the cream of chicken & mushroom soup. Growing up in Texas, authentic chicken enchiladas were one of my favorite meals. There's nothing like soft tortillas stuffed with juicy shredded chicken and smothered in flavorful white enchilada sauce. Learn how to make condensed cream of chicken soup homemade!!

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