Slow Cooker Mexican Vegetarian Tomatillo Soup

The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.

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  • 3 cups tomatillos – husks removed, cleaned and diced
  • 1 onion – chopped
  • 3 cups tomatoes – diced
  • 1 jalapeno – seeds removed, finely chopped
  • 1 cup dry black beans
  • 1 teaspoon minced garlic
  • 2 teaspoons oregano
  • 2 tablespoons cumin
  • 1 teaspoon chili powder
  • 1/2 cup uncooked white rice
  • 4 cups vegetable broth
  • 1/4 cup lime juice
  • 1 cup frozen corn


  1. Place 1 cup dry beans in a pot filled with water. Cook on high, bringing to a boil and boil for 3 minutes. Remove from heat and let stand for 1 hour.
  2. Add tomatillos, onion, tomatoes, jalapeno, black beans, garlic, oregano, cumin, chili powder, rice and vegetable broth in a slow cooker. Cook on high for 3.5 hours, or on low for 7 hours.
  3. With 15 minutes left, add lime juice and corn to slow cooker stirring.
  4. Serve warm in bowls, with shredded cheese, sour cream and cilantro on top. Serve warm cornbread or rolls on the side.

Recipe from Brooklyn Farm Girl, 2016