Ingredients
2 c. frozen whole kernel corn
6 tsp. vegetable oil
20 clove garlic
1 large red pepper
1 c. shredded cooked chicken
1 jar Pace® Salsa Verde
2 c. Swanson® Chicken Broth (Regular, Natural Goodness™, or Certified Organic)
1/4 c. fresh cilantro leaves
sour cream
Preparation
Step 1Place the corn in an 11 x 7-inch shallow roasting pan. Add 2 teaspoons of the oil and toss to coat.Step 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.Step 3Roast 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.Step 4Heat 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.
