Roasted Corn & Garlic Sopa Verde
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
0.25 cup chopped fresh cilantro
1.5 tablespoons sour cream (optional)
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
0.25 cup chopped fresh cilantro
1.5 tablespoons sour cream (optional)
Instructions
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.
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.
Roasted Corn & Garlic Sopa Verde
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 Ver...
Directions
Print
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.
Ingredients
2 cups frozen whole kernel corn, thawed and drained2 tablespoons vegetable oil20 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 breast1 jar (16 ounces) Pace® Salsa Verde2 cups Swanson® Chicken Broth0.25 cup chopped fresh cilantro1.5 tablespoons sour cream (optional)
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