Mexican Fiesta Soup With Roasted Tomatillo And Cilantro Pesto

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 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