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Brad's cream of chicken Verde soup

Before you jump to Brad's cream of chicken Verde soup recipe, you may want to read this short interesting healthy tips about Below Are A Few Simple Explanations Why Eating Apples Is Good.

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We hope you got insight from reading it, now let’s go back to brad's cream of chicken verde soup recipe. To cook brad's cream of chicken verde soup you need 12 ingredients and 9 steps. Here is how you do that.

The ingredients needed to prepare Brad's cream of chicken Verde soup:
  1. Prepare For the soup
  2. Get 2 LG split chicken breasts
  3. Use 10 large tomatillos
  4. Provide 1 large pasilla pepper
  5. Get 1 medium onion, chopped
  6. Get 2 tbs minced garlic
  7. Get Juice of 2 limes
  8. You need 12 bunch cilantro, chopped
  9. Use 12 fluid oz heavy cream
  10. Prepare 14 cup cornstarch mix with equal cold water
  11. You need 2 tsp granulated chicken bouillon, or to taste
  12. Use Queso fresco for garnish
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.

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