Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, brad's cream of chicken verde soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Brad's cream of chicken Verde soup is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Brad's cream of chicken Verde soup is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have brad's cream of chicken verde soup using 12 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Brad's cream of chicken Verde soup:

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