Mexican Fiesta Soup With Roasted Tomatillo Pesto Recipe Step By Step

To begin making Mexican Fiesta chowder with Roasted Tomatillo Pesto method, we first start with making the tomatillo pesto.Wash and massage the tomatoes with little cooking oil and bake it on open stove till the tomatoes are all charred from all sides.Likewise, also char the garlic cloves and keep aside.Now strip the skin of tomatoes and garlic, make a fine paste of it along with coriander leaves, a tablespoon of olive cooking oil using a mixer grinder and keep aside.toasty cooking oil in a cooking vessel, transfer in the leek and the onions, saute until it turns translucent.transfer in the red, yellow and green bell peppers and saute for a minute.transfer in the boiled corn and red kidney beans and mix gently well.transfer in in the cumin ground mix, paprika and the prepared tomato pesto, augment the taste with seasoning and mix gently well.transfer in in 4 cups of liquid, stew for 10 mins and switch off the flame.top with lemon nectar, coriander leaves and few tortilla chips on top.enjoy the Mexican Fiesta chowder with Roasted Tomatillo Pesto method along with few slices of freshly baked focaccia for a diet-friendly and hearty weeknight dinner.