Mexican Fiesta Soup With Roasted Tomatillo and Cilantro Pesto

By lisajoytrick

Cilantro's pungent fragrance partners well with fruity tomatillos in a lively pesto. The mixture offsets the spiciness of the cumin and jalapeno in this delectable soup

Ingredients

• 4 * 4 tomatillos, peeled and rinsed
• 2/3 * 2/3 cup fresh cilantro leaves, packed, rinsed well
• 2 * 2 garlic cloves, minced
• 2 * 2 tablespoons freshly squeezed lime juice
• 1 * 1 small white onion, diced
• 1 * 1 jalapeno chile, diced, plus more sliced for garnish (optional)
• 1/2 * 1/2 teaspoon ground cumin
• 1 * 1 (28 1/2-ounce) whole peeled tomatoes (about 8 tomatoes), drained and crushed
• 3 * 3 ears corn, quartered
• 4 * 4 cups homemade or low-sodium canned chicken stock, skimmed of fat
• * Freshly ground pepper
• 1/2 * 1/2 ripe avocado, pitted, cut into 1/4-inch-thick slices
• * Nonstick cooking spray

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 375 degrees. Place tomatillos on a small rimmed baking sheet. Roast in oven, turning once midway through, until they are softened and slightly charred, about 25 minutes. Remove from oven, and let cool slightly. Transfer to the bowl of a food processor; add cilantro,1 garlic clove, and lime juice. Process until smooth and combined; set aside.
2. Lightly coat bottom of a large nonstick saucepan with cooking spray. Add onion, remaining garlic clove, and diced jalapeno; cook, stirring occasionally, over medium heat until onion is softened, about 7 minutes. Add cumin, tomatoes, corn, and chicken stock. Bring liquid to a boil; reduce heat, and simmer until vegetables are tender, 12 to 15 minutes.
3. Remove from heat; stir in 3 tablespoons reserved tomatillo mixture, and season with pepper. Add sliced avocado. Ladle into serving bowls; garnish with jalapeno slices, if desired. Serve with remaining tomatillo pesto.