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Roasted Corn & Garlic Sopa Verde

Image of prepared Roasted Corn & Garlic Sopa Verde
  • prep time: 10 min
  • total time: 25 min
  • serves: 4 people
  • calories: 199 1 serving

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.   

Ingredients

  • 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® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 tablespoons sour cream (optional)

Instructions

  • 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.

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