Name: Roasted Corn Sopa Verde
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 c. frozen whole kernel corn -; 6 tsp. vegetable oil -; 20 clove garlic -; 1 large red pepper -; 1 c. shredded cooked chicken -; 1 jar Pace® Salsa Verde -; 2 c. Swanson® Chicken Broth (Regular, Natural Goodness™, or Certified Organic) -; 1/4 c. fresh cilantro leaves -; Sour cream -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Corn Sopa Verde

1. 2 c. frozen whole kernel corn -

2. 6 tsp. vegetable oil -

3. 20 clove garlic -

4. 1 large red pepper -

5. 1 c. shredded cooked chicken -

6. 1 jar Pace® Salsa Verde -

7. 2 c. Swanson® Chicken Broth (Regular, Natural Goodness™, or Certified Organic) -

8. 1/4 c. fresh cilantro leaves -

9. Sour cream -

How to cook deliciously - Roasted Corn Sopa Verde

1. Stage

Place the corn in an 11 x 7-inch shallow roasting pan. Add 2 teaspoons of the oil and toss to coat.

2. Stage

Place the garlic onto a large square of aluminum foil. Drizzle the garlic with 1 teaspoon of the oil. Fold the corners of the foil over the garlic and twist them to seal.

3. Stage

Roast the corn and the garlic at 400° F for 30 minutes or until the corn has begun to brown and the garlic is soft. Crush the garlic in a small bowl with a fork until it forms a paste.

4. Stage

Heat the remaining oil in a 3-quart saucepan over medium heat. Add the peppers and cook for 5 minutes or until they're tender. Stir the corn, garlic, chicken, salsa, and broth in the saucepan and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the mixture is hot. Sprinkle with the cilantro. Serve with the sour cream, if desired.