ROASTED CORN SOPA VERDE

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 soup is done.”



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-oz.) Pace Salsa Verde
2 cups chicken broth
¼ 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 on to a large square of aluminum foil. Drizzle the garlic with 1-teaspoon oil. Fold the corners of the foil over the garlic and twist them to seal.

Roast the corn and the garlic at 400^ 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 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.


Yield: 4 servings.