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Mexican Fiesta Soup with Roasted Tomatillo and Cilantro Pesto
MARTHA STEWART13Ingredients
60Minutes
80Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 tomatillos (peeled and rinsed)
- 2/3 cup cilantro leaves (fresh, packed, rinsed well)
- 2 garlic cloves (minced)
- 2 Tbsp. lime juice (freshly squeezed)
- 1 white onion (small, diced)
- 1 jalapeno (diced, plus more sliced for garnish, optional)
- 1 tsp. ground cumin
- 28.5 oz. whole peeled tomatoes (about 8 tomatoes, drained and crushed)
- 3 ears corn (quartered)
- 4 cups low sodium canned chicken stock (or homemade, skimmed of fat)
- 1/2 avocado (ripe, pitted, cut into 1/4-inch-thick slices)
- nonstick cooking spray
- freshly ground pepper
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NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories80Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium5mg0% |
Potassium330mg9% |
Protein2g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate10g3% |
Dietary Fiber4g16% |
Sugars3g |
Vitamin A6% |
Vitamin C25% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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