Roasted Corn & Garlic Sopa Verde Recipe

Name: Roasted Corn & Garlic Sopa Verde
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 cup frozen whole kernel corn, thawed and drained; 6 tsp vegetable oil; 20 garlic cloves, peeled; 1 red bell pepper, diced (about 1 cup); 1 cup shredded boneless, skinless chicken breast; 440 81 Pace® Salsa Verde; 2 cups CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth; 1/4 cup chopped fresh cilantro; 1 1/2 tbsp sour cream (optional)

Ingredients

1 cup frozen whole kernel corn, thawed and drained
6 tsp vegetable oil
20 garlic cloves, peeled
1 red bell pepper, diced (about 1 cup)
1 cup shredded boneless, skinless chicken breast
440 81 Pace® Salsa Verde
2 cups CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
1/4 cup chopped fresh cilantro
1 1/2 tbsp sour cream (optional)

PREP TIME 10m	COOK TIME 45m	TOTAL TIME 55m
YIELD 4 servings

Instructions

Set the oven to 400°F.
While the oven is heating, place the corn into a shallow roasting pan.
Add 2 teaspoons oil and toss to coat.
Place the garlic onto a large square of aluminum foil.
Drizzle the garlic with 1 teaspoon oil.
Fold the corners of the foil over the garlic and twist to seal.
Roast the corn and the garlic 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.
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.
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.