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Source: Campbell's Recipes
Tagged With: 4 servings (about 1 1/2 cups each)
Roasted Corn Sopa Verde
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.
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Serves: 4 servings (about 1 1/2 cups each)
Prep Time: 15 minutes
Cook Time: 45 minutes
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2 cups frozen whole kernel corn, thawed
6 teaspoons vegetable oil
20 cloves garlic
1 large red pepper, diced (about 1 cup)
1 cup shredded cooked chicken
1 jar (16 ounces) Pace® Salsa Verde
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)




Place the corn in an 11 x 7-inch shallow roasting pan. Add 2 teaspoons of the oil and toss to coat.
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.
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.
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. 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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