Roasted Corn Sopa Verde Recipe

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Roasted Corn Sopa Verde

DEIDRE COLE

By
@MulberryBoo

This is a soup I have made many times. I got the recipe from the back of a Pace salsa jar. I did switch things up to give it a bit more body by adding tortellini. Using the cheese or even the spinach ones is a great way to make it go a bit farther and give it a bit more to chew and fills up the family.


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Serves:

4 to 6

Prep:

15 Min

Cook:

15 Min

Ingredients

2 c
frozen whole kernel corn, thawed ( i get the roasted corn from trader joes ) works wonderful
6 tsp
vegetable oil
20
garlic ( yes 20 cloves .. dont be afraid its ok)
1 large
red pepper about 1 cup
1 c
shredded chicken cooked ( i like to use the roasted chickens in the deli) or left over roasted chicken from the dinner the night before
1 jar(s)
paceĀ® salsa verde 16oz jar
2 c
chicken broth
1/4 c
chopped fresh cilantro leaves (optional)
sour cream for garnish optional
1 box
tortellini optional ( i use the dried pasta filled with cheese or spinach from trader joes )

WE CALL THIS THE 20 CLOVE GARLIC SOUP .. DONT RUN AWAY

Directions Step-By-Step

1
Place the corn in an 11 x 7-inch shallow roasting pan. Add 2 teaspoons of the oil and toss to coat. ( if you get the roasted corn from Trader Joes this step is not needed )
2
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
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 verde and broth in the saucepan and heat to a boil. ( if you are adding pasta once it comes to a boil add it now.) 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.

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