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Roasted Corn & Garlic Sopa Verde

Roasted Corn & Garlic Sopa Verde

4.5 2

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.   

serves 4 people

Ingredients

cost per recipe: $6.81

The price is determined by the national average.

  • 2

    cups frozen whole kernel corn, thawed and drained

  • 2

    tablespoons vegetable oil

  • 20

    cloves peeled garlic(save time and use fresh peeled garlic cloves from the produce section)

  • 1

    large red bell pepper, diced (about 1 cup)

  • 1

    cup shredded cooked boneless, skinless chicken breast

  • 1

    jar (16 ounces) Pace® Salsa Verde

  • 2

    cups Swanson® Chicken Broth or Swanson® 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

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.
Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Recipe Tips

  • You can also roast a head of garlic instead of peeled cloves.  Cut off the top 1/4 of the head to expose some of the cloves.  Drizzle with 1 teaspoon olive oil.  Wrap tightly in foil, then roast with the corn as shown above, until softened.  Note that large heads of garlic may need more roasting time.  

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Made With
(16 ounces) Pace® Salsa Verde

(16 ounces) Pace® Salsa Verde

Buy Now
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

Buy Now
Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® 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 !!!

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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.

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