Steps to Prepare Quick Brad's cream of chicken Verde soup

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The ingredients needed to make Brad's cream of chicken Verde soup:

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

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. Learn how to make condensed cream of chicken soup homemade!! We're going retro today and talking about one of the staples of my childhood — condensed soups.

Steps 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.

Learn how to make condensed cream of chicken soup homemade!! We're going retro today and talking about one of the staples of my childhood — condensed soups. Of course, the main reason that most families had (and still have) condensed soups sitting in their pantry is to use them for the other. 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. This article contains four easy recipes for dishes made with Campbell's cream of chicken soup.

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