Cilantro’s pungent fragrance partners well with fruity tomatillos in a lively pesto. The mixture offsets the spiciness of the cumin and jalapeño in this delectable soup.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Place the tomatillos on a small rimmed baking sheet. Roast in the oven, turning once midway through, until they are softened and slightly charred, about 25 minutes. Remove from the oven, and let cool slightly. Transfer to the bowl of a food processor; add the cilantro, 1 garlic clove, and lime juice. Process until smooth and combined; set aside.
Step 2
Lightly coat the bottom of a large nonstick saucepan with cooking spray. Add the onion, remaining garlic clove, and diced jalapeño; cook, stirring occasionally, over medium heat until the onion is softened, about 7 minutes. Add the cumin, tomatoes, corn, and chicken stock. Bring the liquid to a boil; reduce heat, and simmer until the vegetables are tender, 12 to 15 minutes.
Step 3
Remove from heat; stir in 3 tablespoons reserved tomatillo mixture, and season with pepper. Add the sliced avocado. Ladle into serving bowls; garnish with jalapeño slices, if desired. Serve with the remaining tomatillo pesto.
Fit to eat recipe
Step 4
(Per serving)
Step 5
Calories: 230
Step 6
Fat: 6g
Step 7
Cholesterol: 3mg
Step 8
Carbohydrate: 41g
Step 9
Sodium: 717mg
Step 10
Protein: 9g
Step 11
Fiber: 7g
