Roasted Corn Sopa Verde

Roasted Corn Sopa Verde Recipe

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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.


★★★★★ 1 vote

4 to 6
15 Min
15 Min


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  • 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 )

How to Make Roasted Corn Sopa Verde


  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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