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.
1Place 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 )
2Place 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.
3Heat 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.