Sweet and spicy with a hint of tang, this slow cooker salsa verde soup recipe is sure to be a fan favorite. Made with fresh tomatillos, sweet corn, and jalapeños, it’s the perfect flavor combination. If you’re on the lookout for a delicious salsa verde soup recipe that is easy and full of flavor, give this one a try; you won’t be disappointed.
Yields: 4 servings | Serving Size: about 1 cup|Calories: 220| Total Fat: 14 g | Saturated Fat: 5 g | Trans Fat: 0 g | Cholesterol: 13 mg | Sodium: 252 mg | Carbohydrates: 23 g | Dietary Fiber: 4 g | Sugars: 4 g | Protein: 4 g | SmartPoints: 8
- 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
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.
Stir in the tomatillos, corn kernels, and vegetable stock. Cover and cook over low heat, 4-6 hours until tomatillos have broken down.
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.
Serve topped with the soup topped with the sour cream and cilantro.