Reviews (1)        Add Rating & Review     5 Ratings   5 star values:        4    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        1                Martha Stewart Member     Rating: Unrated       01/04/2008   add chicken, use frozen corn....could add red and yellow sweet peppers, pinto beans...I think the tomatillos are a great addition

Back to Mexican Fiesta Soup with Roasted Tomatillo and Cilantro Pesto All Reviews for Mexican Fiesta Soup with Roasted Tomatillo and Cilantro Pesto - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Mexican Fiesta Soup with Roasted Tomatillo and Cilantro Pesto Credit: Formula Z/S Recipe Summary Servings: 4

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

Gallery Mexican Fiesta Soup with Roasted Tomatillo and Cilantro Pesto Credit: Formula Z/S

Recipe Summary Servings: 4

Mexican Fiesta Soup with Roasted Tomatillo and Cilantro Pesto      Credit: Formula Z/S

Mexican Fiesta Soup with Roasted Tomatillo and Cilantro Pesto

Credit: Formula Z/S

Mexican Fiesta Soup with Roasted Tomatillo and Cilantro Pesto

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

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

Directions

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.

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.

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.

Reviews (1)

 Add Rating & Review     5 Ratings   5 star values:        4    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        1        

   Martha Stewart Member     Rating: Unrated       01/04/2008   add chicken, use frozen corn....could add red and yellow sweet peppers, pinto beans...I think the tomatillos are a great addition

Reviews (1)

Add Rating & Review     5 Ratings   5 star values:        4    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        1

Add Rating & Review

5 Ratings 5 star values: 4 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1

5 Ratings 5 star values: 4 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1

5 Ratings 5 star values: 4 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1

  • 5 star values: 4 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1

    Martha Stewart Member     Rating: Unrated       01/04/2008   add chicken, use frozen corn....could add red and yellow sweet peppers, pinto beans...I think the tomatillos are a great addition

    Martha Stewart Member

    Rating: Unrated 01/04/2008

add chicken, use frozen corn….could add red and yellow sweet peppers, pinto beans…I think the tomatillos are a great addition

Rating: Unrated

All Reviews for Mexican Fiesta Soup with Roasted Tomatillo and Cilantro Pesto

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Mexican Fiesta Soup with Roasted Tomatillo and Cilantro Pesto

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest