Oxmoor House
Yield
8 servings (serving size: 1 cup soup, 1 tablespoon sour cream, 1 tablespoon cheese, and 1 1/2 teaspoons cilantro)

This soup has a mild chile flavor. If you want more heat, increase the amount of chili powder and don't seed the jalapeños.

How to Make It

Step 1

Combine first 12 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.

Step 2

Ladle soup into bowls; top with sour cream, cheese, and cilantro.

Cooking Light Slow Cooker Tonight

Ratings & Reviews

sporkful
October 16, 2015
FYI it's not actually vegetarian, as Worcestershire sauce contains fish

Andrea
November 20, 2015
Thanks- good to know. We are not strict vegetarians, more to the "vegetariah-ish." But if serving this to strict vegetarians, I will be sure to leave it out.

GingerMyRecipes
November 17, 2015
That's actually what I was about to say!

sporkful's Review

traybee
February 23, 2013
I haven't tried this recipe (although it looks good) but Worcestershire sauce isn't vegetarian!!

traybee's Review

Jennifer
July 11, 2014
Delicious. The sour cream, cilantro and jalapeno jack cheese is a must. Added a small spritz of fresh lime juice to my bowl and toasted some corn tortillas on the stove top. I used one jalapeno and added half tsp of paprika. Next time I will drain the liquid from one can of the diced tomatoes. Cooked it for 8 hours in the slow cooker, wasn't too mushy but if I don't want to wait I think 6 hours would suffice.

Pretty Delicious!

raamanda
January 02, 2016
I made this last night, but had to make a few tweaks here and there so it would fit in my 4 quart crock pot. I omitted the Worcestershire sauce totally since it's not vegetarian and added more chili powder. I also like things a bit spicier so I added cayenne pepper as well. It was a very soupy chili recipe, but definitely one worth trying! It's delicious with some crackers.

Good and Spicy

ziggy2go
September 27, 2018
Made this dish for dinner as instructed, but with a couple of changes suggested by previous reviewers.  First, I used two jalapenos, 1 seeded and de-vained the other intact. I also increased the chili powder to 1 TBS as that is usually what I put in my chili. The end result. This is a very flavorful chili and increasing the chili powder and using the jalapenos like I did makes for a very spicy chili.  The next time I think I use the recommended amount of chili powder and do the same with the jalapenos and see what the difference is.  You may want to make it exactly as instructed and then make a decision on what you want to increase or decrease. All in all this is a very good chili that i will make again. Also love that it's a great option for "no-meat" dinners that can be whipped up in no time.

momemmie's Review

momemmie
February 17, 2014
N/A

nnadiofuvnap's Review

Liza
November 15, 2013
I've made this basic recipe several times now and really like it. It isn't as thick as many chills, so I use less broth and make a slurry of masa and broth at the end. I prefer the fire-roasted tomatoes, and last time I added a teaspoon of smoked paprika and the whole pot went to another level of amazing. I've also included fire-roasted corn and chopped red and green peppers for more veggies. My point is not to be one of those readers who modifies everything into basically a new recipe, though. It's just such a good basic recipe that it allows for small modifications to your taste, without changing how well everything works together. (Just be sure to take out an ingredient to about match the volume of your add-ins, or adjust the spices accordingly. I chopped a whole pepper and added 1/2 cup of corn, then left out one can of beans.) Also - there are vegetarian Worcestershire sauces available.

JennATL's Review

Cheyenne
July 07, 2013
N/A