Mexican Fiesta Soup with Roasted Tomatillo and Cila

Name: Mexican Fiesta Soup with Roasted Tomatillo and Cilantro Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 pepper, diced, plus more sliced for garnish (optional); 1/2 teaspoon ground cumin; 1 28-ounce can whole peeled tomatoes (about 8 tomatoes), drained and crushed; 3 ears corn, quartered; 4 cups homemade or low-sodium store-bought chicken stock, skimmed of fat; Freshly ground pepper; 1/2 ripe avocado, pitted, cut into 1/4-inch-thick slices; Nonstick cooking spray

Servings: persons

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 pepper, diced, plus more sliced for garnish (optional)
1/2 teaspoon ground cumin
1 28-ounce can whole peeled tomatoes (about 8 tomatoes), drained and crushed
3 ears corn, quartered
4 cups homemade or low-sodium store-bought chicken stock, skimmed of fat
Freshly ground pepper
1/2 ripe avocado, pitted, cut into 1/4-inch-thick slices
Nonstick cooking spray

1
Preheat the oven to 375F.
2
Place the tomatillos on a small rimmed baking sheet.
3
Roast in the oven, turning once midway through, until they are softened and slightly charred, about 25 minutes.
4
Remove from the oven, and let cool slightly.
5
Transfer to the bowl of a food processor; add the cilantro, 1 garlic clove, and lime juice.
6
Process until smooth and combined; set aside.
7
Lightly coat the bottom of a large nonstick saucepan with cooking spray.
8
Add the onion, remaining garlic clove, and diced jalapeno; cook, stirring occasionally, over medium heat until the onion is softened, about 7 minutes.
9
Add the cumin, tomatoes, corn, and chicken stock.
10
Bring the liquid to a boil; reduce heat, and simmer until the vegetables are tender, 12 to 15 minutes.
11
Remove from heat; stir in 3 tablespoons reserved tomatillo mixture, and season with pepper.
12
Add the sliced avocado.
13
Ladle into serving bowls; garnish with jalapeno slices, if desired.
14
Serve with the remaining tomatillo pesto.
15
(Per serving)
16
Calories: 230
17
Fat: 6g
18
Cholesterol: 3mg
19
Carbohydrate: 41g
20
Sodium: 717mg
21
Protein: 9g
22
Fiber: 7g

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tomatillos, peeled and rinsed, 2/3 cup fresh cilantro leaves, packed, rinsed well, 2 garlic cloves, minced, 2 tablespoons freshly squeezed lime juice, and more.

Yes, Mexican Fiesta Soup with Roasted Tomatillo and Cilantro Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Fiesta Soup with Roasted Tomatillo and Cilantro Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions