Brad's cream of chicken Verde soup. Add lime juice and bouillon to the water that you boiled the chicken and tomatillos in. Add cilantro and cream to the water. Stir constantly until mixture comes to a simmer.

But they were nice enough to give me this copycat recipe. :) So, I decided to post it here for every one to enjoy. Heat oil in a large saucepan over medium heat. Brad's cream of turkey soup with wild rice. You can cook Brad's cream of chicken Verde soup using 12 ingredients and 9 steps. Here is how you cook that.

Ingredients of Brad's cream of chicken Verde soup

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

Cream of Turkey & Wild Rice Soup. Got leftover cooked chicken or turkey? Cook up a pot of soup! From creamy split pea soup to spicy chili to nourishing chicken noodle soup, you're sure to find the perfect soup.

Brad's cream of chicken Verde soup instructions

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..

Serve this turkey wild rice soup with a nice, crispy romaine salad and a loaf of crusty. Directions 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. Creamy Chicken Salsa Verde is packed with rich flavor. Bathed in sour cream and salsa, the chicken gets extra flavor from Mexican spices and cilantro.