Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, brad's cream of chicken verde soup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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. Heat oil in a large saucepan over medium heat.
Brad's cream of chicken Verde soup is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Brad's cream of chicken Verde soup is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook brad's cream of chicken verde soup using 12 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Brad's cream of chicken Verde soup:
- Take For the soup
- Take 2 LG split chicken breasts
- Prepare 10 large tomatillos
- Take 1 large pasilla pepper
- Take 1 medium onion, chopped
- Make ready 2 tbs minced garlic
- Prepare Juice of 2 limes
- Take 1/2 bunch cilantro, chopped
- Get 12 fluid oz heavy cream
- Prepare 1/4 cup cornstarch mix with equal cold water
- Take 2 tsp granulated chicken bouillon, or to taste
- Take Queso fresco for garnish
Submitted by: Richard In a Crock-Pot, combine chicken, corn, white beans, salsa verde, cilantro, red onion, and jalapeños. Season generously with salt and pepper then pour chicken broth over ingredients. Campbells Chicken Verde Soup - Substitute / Copycat. Campbell used to make this and then it was discontinued.
Instructions to make Brad's cream of chicken Verde soup:
- 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.
- 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.
- 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.
- Remove skin, stem and seeds from the pepper. Place it in the blender with tomatillos. Blend until pureed.
- 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.
- Add lime juice and bouillon to the water that you boiled the chicken and tomatillos in. Bring back to a boil for 2 minutes.
- 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.
- Add chicken back to pot cook 2 more minutes. Check flavor. Add more bouillon if desired.
- Place soup in a bowl. Garnish with crumbled queso fresco. Serve with rice, beans, and warmed tortillas. Enjoy.
Campbells Chicken Verde Soup - Substitute / Copycat. Campbell used to make this and then it was discontinued. I use it for my chicken enchlidas. 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.
So that is going to wrap this up for this exceptional food brad's cream of chicken verde soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
