As a meal or an appetizer, this recipe pairs green with protein. Vegetarians can substitute vegetable broth for the chicken broth.
Per serving: 296 calories; 23 g protein; 19 g fat; 10 g carbs; 2 g fiber.
A piquant soup exudes flavors culled from the Mexican kitchen, from a cumin-laced broth to a roasted tomatillo and cilantro pesto. Cilantro's pungent fragrance partners well with fruity tomatillos in a lively pesto. The mixture offsets the spiciness of the cumin and jalapeno in this delectable soup.
You can also serve this soup cold or at room temperature. Puree it in batches to prevent overflow (particularly because you do so while it's hot), if needed. You can stir in a small amount of water to thin the soup after pureeing it, if you like.