Roasted Corn & Garlic Sopa Verde

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.  

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.