Roasted Corn & Garlic Sopa Verde

Campbell's Roasted Corn & Garlic Sopa Verde Recipe

Slow-roasted corn and garlic, together with store-bought salsa verde adds great depth of flavor to this colorful, kicked-up soup.  Plus, once the corn and garlic are roasted, it takes less than 30 minutes 'til the soups done.

At a glance

Prep

15 min.

Total

1 hr.

Serves

4

Servings: 1 1/2 cups each

Cook: 15 min.

Roast: 30 min.

Made With

  • Pace® Garlic & Lime Verde Restaurant Style Salsa

    Pace® Garlic & Lime Verde Restaurant Style Salsa

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

2 cups frozen whole kernel corn, thawed
6 teaspoons vegetable oil
20 cloves garlic, peeled
1 large red bell pepper, diced
1 cup shredded boneless, skinless chicken breasts, cooked
1 jar (16 ounces) Pace® Garlic & Lime Verde Restaurant Style Salsa
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)

How to Make It

  • 1

    Place the corn into a shallow roasting pan. Add 2 teaspoons oil and toss to coat.

  • 2

    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.

  • 3

    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

    Heat the remaining oil in a 3-quart saucepan over medium heat. Add the pepper and cook for 5 minutes or until tender.

  • 5

    Stir the corn, garlic, chicken, salsa and broth in the saucepan and heat to a boil. Reduce the heat to low.  Cook for 5 minutes. Sprinkle with the cilantro. Serve with the sour cream, if desired.

Full Screen View

Recipe Nutritional Information

Made With

Swanson® Certified Organic Chicken Broth Swanson® Chicken Broth Swanson® Natural Goodness® Chicken Broth

calories

590 290 590

totalfat

11g 10g 10g

saturatedfat

1.5g 1.5g 1.5g

cholesterol

25mg 25mg 25mg

sodium

850mg 970mg 860mg

totalcarbohydrate

100g 34g 100g

dietaryfiber

7g 3g 7g

protein

26g 13g 26g

vitamina

30%DV 30%DV 30%DV

vitaminc

210%DV 110%DV 210%DV

calcium

40%DV 4%DV 40%DV

iron

20%DV 6%DV 20%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#50524

Your Recently Viewed Recipes