Recipe: Delicious Brad's cream of chicken Verde soup

Recipe: Delicious Brad's cream of chicken Verde soup Delicious, fresh and tasty.

Brad's cream of chicken Verde soup. I called the Campbell's Soup Company and was told that they no longer make this particular soup. 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.

Campbell used to make this and then it was discontinued.

I use it for my chicken enchlidas.

After pouring each bowl: Sprinkle the top of the soup with shredded cheese place three slices of avocado fanned, in the center, on the top of the soup.

You can have 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. Prepare 2 of LG split chicken breasts.

3. Prepare 10 of large tomatillos.

4. You need 1 of large pasilla pepper.

5. You need 1 of medium onion, chopped.

6. It’s 2 tbs of minced garlic.

7. It’s of Juice of 2 limes.

8. You need 1/2 bunch of cilantro, chopped.

9. Prepare 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. Prepare of Queso fresco for garnish.

On top of that, place a dollop of sour cream.

Add one black olive to the dollop of sour cream.

This recipe is a deconstruction of the Chicken Enchilada Verde recipe.

Submitted by: Richard In a Crock-Pot, combine chicken, corn, white beans, salsa verde, cilantro, red onion, and jalapeños.

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..

Season generously with salt and pepper then pour chicken broth over ingredients.

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.

In a bowl, stir together sour cream and salsa verde.