Mexican Fiesta Soup with Roasted Tomatillo and Cilantro Pesto

INGREDIENTS

1/2

Avocado, pitted, cut into 1/4-inch-thick slices, ripe

2/3 cup

Cilantro, fresh packed leaves

ears Corn

Garlic cloves

Jalapeno

Tomatillos

1 28 1/2 ounce can

Tomatoes, whole

White onion, small

4 cups

Chicken stock, homemade or low-sodium canned

2 tbsp

Lime juice, freshly squeezed

Pepper, Freshly ground

Cooking spray, Nonstick

1/2 tsp

Cumin, ground