material:For 4 people
- 4 tomatillos (peeled)
- 2/3 cup fresh coriander leaves
- 2 cloves of garlic (chopped)
- 2 tablespoons freshly squeezed lemon juice
- 1 small white onion (chopped)
- 1 jalapeño (diced), additional slices for garnish (optional)
- 1 teaspoon powdered cumin
- Peel 1 can (800g) of tomatoes (about 8 pieces), drain and mash
- 3 ears of corn (quartered)
- Canned Homemade Chicken Soup, Low Sodium, Fat Free, 4 Cups
- 1/2 ripe avocado, pitted and cut into slices
- nonstick cooking spray or oil
- freshly ground pepper
Preparation:
Preheat oven to 375 degrees. Place tomatillos on a small rimmed baking sheet. Roast in the oven, turning once, until tender and lightly charred, about 25 minutes.
Remove from the oven and let cool slightly. Transfer to the bowl of a food processor. Add the coriander, 1 garlic clove, and lemon juice. Run through processor until smooth and well blended. I’ll leave it as a spare.
Lightly coat a large nonstick pot with cooking spray. Add the onion, remaining garlic clove, and diced jalapeno. Cook over medium heat, stirring occasionally, until onions are soft, about 7 minutes.
Add cumin, tomatoes, corn, and chicken broth. Bring the liquid to a boil. Reduce heat and simmer until vegetables are tender, 12 to 15 minutes.
Remove from heat. Add the reserved 3 tablespoons tomatillo mixture and season with pepper.
Add sliced avocado.
Serve in a bowl and enjoy. Garnish with sliced jalapeños, if desired. Serve with the remaining Tomatillo Pesto.
