Mexican Fiesta Soup

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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

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