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

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, brad's cream of chicken verde soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Brad's cream of chicken Verde soup instructions. Place oven rack on highest setting. Place pasilla pepper directly on rack.

Brad's cream of chicken Verde soup is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Brad's cream of chicken Verde soup is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook 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. Make ready For the soup
  2. Make ready 2 LG split chicken breasts
  3. Get 10 large tomatillos
  4. Get 1 large pasilla pepper
  5. Get 1 medium onion, chopped
  6. Take 2 tbs minced garlic
  7. Make ready Juice of 2 limes
  8. Get 1/2 bunch cilantro, chopped
  9. Take 12 fluid oz heavy cream
  10. Make ready 1/4 cup cornstarch mix with equal cold water
  11. Prepare 2 tsp granulated chicken bouillon, or to taste
  12. Make ready Queso fresco for garnish

But they were nice enough to give me this copycat recipe. :) So, I decided to post it here for every one to enjoy. I called the Campbell's Soup Company and was told that they no longer make this particular soup. Campbells Chicken Verde Soup - Substitute / Copycat. Campbell used to make this and then it was discontinued.

Instructions 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.

I use it for my chicken enchlidas. Heat oil in a large saucepan over medium heat. This recipe is built off one in that book. The original recipe was called Cilantro Chicken and had a lot of cilantro and diced chicken. Saute chicken with your favorite taco seasoning.

So that is going to wrap it up for this exceptional food brad's cream of chicken verde soup recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!