How to Prepare Delicious 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. 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.

This is one of our family's new favorite meals. I use a can of the cream of chicken & mushroom soup. This chicken verde soup is easy to make and comes together quickly. You can cook Brad's cream of chicken Verde soup using 12 ingredients and 9 steps. Here is how you cook that.

Ingredients of Brad's cream of chicken Verde soup

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

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. Maybe it's because it's kinda of like adding sour cream (but not really) or because it takes. Growing up, I was "deprived" of canned soup.

Brad's cream of chicken Verde soup instructions

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..
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..
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..
Remove skin, stem and seeds from the pepper. Place it in the blender with tomatillos. Blend until pureed..
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..
Add lime juice and bouillon to the water that you boiled the chicken and tomatillos in. Bring back to a boil for 2 minutes..
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..
Add chicken back to pot cook 2 more minutes. Check flavor. Add more bouillon if desired..
Place soup in a bowl. Garnish with crumbled queso fresco. Serve with rice, beans, and warmed tortillas. Enjoy..

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. The canned stuff is no comparison!" Chicken broth. Ortega Medium Salsa Verde - I highly recommend using Ortega Medium Salsa Verde to achieve the correct taste. It is not hot, just flavorful.