In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and 2 minced garlic cloves, sautéing for about 3–5 minutes until soft and fragrant.

Transfer the sautéed onion and garlic into the slow cooker. Add 4 cups of corn, 2 peeled and diced potatoes, and 4 cups of high-quality chicken broth. Sprinkle in the spices.

Cover the slow cooker with its lid and set it to cook on low for 4–6 hours.

Once the potatoes are tender, carefully purée half of the soup using an immersion blender, then return it to the slow cooker.

Stir in the juice of 1 lime and a handful of freshly chopped cilantro into the soup.

Ladle the hot soup into bowls and optionally garnish with extra cilantro. Serve with warm tortilla chips or cornbread.