Ingredients:

2 tablespoons olive oil

1 onion, diced

1 clove garlic, minced

1 jalapeño, minced

1 teaspoon ground cumin

1/2 teaspoon sea salt

8 small tomatillos, outer paper removed, chopped

1 cup corn kernels

4 cups vegetable stock

Juice of 1 lime

1/2 cup sour cream

1/4 cup chopped cilantro

Directions:

1. Heat the olive oil in a stockpot over medium high heat. Add the onion and cook until soft. Add the garlic, jalapeño, and cumin and cook for 2 minutes. Season with the salt, and add this mixture to your Slow cooker pot.

2. Stir in the tomatillos, corn kernels, and vegetable stock. Cover and cook over low heat, 4-6 hours until tomatillos have broken down.

3. Transfer soup to a blender and blend unit you’ve reached desired consistency. Transfer back to Slow cooker and warm until heated through. Add the lime juice.

4. Serve topped with the soup topped with the sour cream and cilantro.

Bon Appetit!