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


15 min.


1 hr.



Servings: about 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

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What You'll Need

2 cups frozen whole kernel corn, thawed
6 teaspoons vegetable oil
20 cloves garlic, peeled
1 large red pepper, diced (about 1 cup)
1 cup shredded cooked chicken
1 jar (16 ounces) Pace® Garlic & Lime Verde Restaurant Style Salsa
2 cups (49 1/2 oz,) Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1/4 cup chopped fresh cilantro leaves
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.

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