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: $6.81
The price is determined by the national average.
cups frozen whole kernel corn, thawed and drained
tablespoons vegetable oil
cloves peeled garlic(save time and use fresh peeled garlic cloves from the produce section)
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 Free-Range 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 on one side of a rimmed baking sheet. Add 2 teaspoons oil and toss to coat. Place the garlic on the other side of the baking sheet. Add 1 teaspoon oil and toss to coat.
Roast the corn and the garlic for 30 minutes or until the corn has begun to brown and the garlic is golden brown and soft. Remove the garlic to a cutting board.
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. While the pepper is cooking, mince the garlic.
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.