Brad's cream of chicken Verde soup 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.

Ingredients of Brad's cream of chicken Verde soup

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

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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