Slow-roasted corn and garlic, together with store-bought salsa verde adds great depth of flavor to this colorful, kicked-up soup. Plus, once the corn and garlic are roasted, it takes less than 30 minutes 'til the soups done.
cost per recipe: $7.01
The price is determined by the national average.
cups frozen whole kernel corn, thawed
teaspoons vegetable oil
cloves garlic, peeled
large red bell pepper, diced
cup shredded boneless, skinless chicken breasts, cooked
jar (16 ounces) Pace® Garlic & Lime Verde Restaurant Style Salsa
cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
cup chopped fresh cilantro
tablespoons sour cream(optional)
Place the corn into a shallow roasting pan. Add 2 teaspoons oil and toss to coat.
Place the garlic onto a large square of aluminum foil. Drizzle the garlic with 1 teaspoon oil. Fold the corners of the foil over the garlic and twist to seal.
Roast the corn and the garlic at 400°F. for 30 minutes or until the corn has begun to brown and the garlic is soft. Crush the garlic in a small bowl with a fork until it forms a paste.
Heat the remaining oil in a 3-quart saucepan over medium heat. Add the pepper and cook for 5 minutes or until tender.
Stir the corn, garlic, chicken, salsa and broth in the saucepan and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Sprinkle with the cilantro. Serve with the sour cream, if desired.