tomatillos, coarsely chopped
green chiles, chopped
Saute tomatillos, onion and garlic in butter five minutes; remove to food processor and add the next four ingredients.
Puree to chunky; pour in pan and add 3 cups chicken stock, 4 ounces diced green chilies, a little chopped spinach, a little whole kernel corn, 1 teaspoon sugar.
Serve topped with a dollop of sour cream.