Also known as green corn soup, this soup has a unique and delicious flavor. Roasting the corn and garlic brings out wonderful layers of flavor and then combining them with our Salsa Verde results in a soup that is truly out of the ordinary.
cost per recipe: $6.87
The price is determined by the national average.
cups frozen whole kernel corn, thawed and drained
teaspoons vegetable oil
cloves garlic, peeled
large red bell pepper, diced (about 1 cup)
cup shredded cooked boneless, skinless chicken breast
jar (16 ounces) Pace® Salsa Verde
cups Swanson® Chicken Broth or Swanson® Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
cup chopped fresh cilantro
tablespoons sour cream (optional)
Set the oven to 400°F. While the oven is heating, 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 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, stirring occasionally.
Stir the corn, garlic, chicken, salsa verde and broth in the saucepan and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Season to taste. Sprinkle with the cilantro. Serve with the sour cream, if desired.