Brad's cream of chicken Verde soup. This chicken verde soup is easy to make and comes together quickly. 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.

Ingredients of Brad's cream of chicken Verde soup

1. It’s of For the soup.
2. It’s 2 of LG split chicken breasts.
3. You need 10 of large tomatillos.
4. Prepare 1 of large pasilla pepper.
5. It’s 1 of medium onion, chopped.
6. You need 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. It’s 1/4 cup of cornstarch mix with equal cold water.
11. You need 2 tsp of granulated chicken bouillon, or to taste.
12. Prepare of Queso fresco for garnish.

You can make your own version and create this simple south of the border. Love this cream of chicken soup recipe? Find more chicken soups to fit any and every craving, or check out all of our soup recipes! After tasting a similar soup in a restaurant, I went home and cooked up my own version.

Brad's cream of chicken Verde soup step by step

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..

It's so soothing on a winter evening served. Looking for chicken cream and cheese soup recipes? Cream of Spinach and Artichoke Soup. Creamy Pumpkin Soup with Chili Cran-Apple Relish. For the chicken: Brush one side of the chicken with half of the olive oil.