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Roasted Corn & Garlic Sopa Verde

Roasted Corn & Garlic Sopa Verde

4.5
(2)

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.

serves 4 (about 1 1/2 cups each)

Ingredients

cost per recipe: $7.01

The price is determined by the national average.

  • 2

    cups frozen whole kernel corn, thawed

  • 6

    teaspoons vegetable oil

  • 20

    cloves garlic, peeled

  • 1

    large red bell pepper, diced

  • 1

    cup shredded boneless, skinless chicken breasts, cooked

  • 1

    jar (16 ounces) Pace® Garlic & Lime Verde Restaurant Style Salsa

  • 2

    cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth

  • 1/4

    cup chopped fresh cilantro

  • 1 1/2

    tablespoons sour cream(optional)

view nutrition info

How to Make It

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.
Step 1

Place the corn into a shallow roasting pan. Add 2 teaspoons oil and toss to coat.

Step 2

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.

Step 3

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.

Step 4

Heat the remaining oil in a 3-quart saucepan over medium heat. Add the pepper and cook for 5 minutes or until tender.

Step 5

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.

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Made With
 Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

BUY NOW
Pace® Garlic & Lime Verde Restaurant Style Salsa

Pace® Garlic & Lime Verde Restaurant Style Salsa

BUY NOW
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

BUY NOW

Ratings & Reviews

(2)
  • samantha23_1978

    May 24, 2011

    Roasted Corn & Garlic Sopa Verde

    I've added small pasta to this dish also to give it a bit more of a meal .. its such a great recipe I love it !!!

    Was this helpful?

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  • Darin Z.

    May 5, 2009

    Roasted Corn & Garlic Sopa Verde

    I am English and not a great cook however, I love Mexican food, so this was a real treat and fairly simple to prepare. I will most certainly make it again.

    Was this helpful?

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