Oxmoor House
8 servings (serving size: about 1 cup soup, 1 tablespoon cilantro, and 1 lime wedge)

A little of this spicy soup goes a long way, so it's best when served as an appetizer soup. If you want to decrease the heat, seed the jalapeños.

How to Make It

Step 1

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through jalapeño); sauté 4 minutes. Add garlic; sauté 1 minute. Stir in tomato paste and 1 cup broth. Transfer vegetable mixture to a 5-quart electric slow cooker.

Step 2

Stir in remaining 3 cups broth, thyme, and next 6 ingredients (through black beans). Cover and cook on LOW for 8 hours.

Step 3

Stir in coconut milk. Ladle soup into bowls; top with cilantro. Serve with lime wedges.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Slow Cooker Tonight

Ratings & Reviews

StephanieLark's Review

January 16, 2013
LOVED how easy this was to make - great option to put it in the crock pot & let that do all the work. I made some tweeks to this recipe - and with the tweeks I think it'd be a 5-start recipe. I subed 2 poblano peppers for the green bell pepper & the jalapenos - we don't like green bell peppers in our home, and leaving the seads in the poblanos gave the heat the soup needed. I was worried about how much "substance" this soup would have since it only has beans/onions/peppers mixed into the broth - would it be too watery? So I added in 1 large diced sweet potato & I'm SO glad I did. It added more depth & body to the soup. Finally, I used the remaining 2/3 can of light coconut milk to make coconut rice. Served the soup over the rice & it was an amazing vegetarian entree. The coconut helped cool off the spice. Loved this re-heated for leftovers. A keeper & worth trying!!

JillSCorvallis's Review

February 08, 2014
Great taste, on the hot side. I followed this recipe pretty closely (only had 1 red bell pepper so I added cherry tomatoes and celery to make up the rest of the 2 cups; didn't have jalapeno so I used a little chipotle in adobo sauce - which I thought was great). I put it in the slow cooker for 8 hrs on LOW but it came out watery. So I put it back for 4 hrs on HIGH with the lid slightly off - and it came out just the right, stew-like consistency for me. I'd like to try it with different peppers and see how it turns out. Thanks for this tasty recipe.

rlepere's Review

February 01, 2014
Thin broth and expect garlic breath that even Listerine can't kill.

Mermaiden's Review

January 31, 2014
This was great with the addition of pork! Used dried black beans instead of canned. (Very easy, place 1 heaping cup in the crockpot covered in water overnight. The next morning drain & they are ready to use.) Per Stephanie's suggestion I subbed poblano peppers (3 large) for the green and red peppers as my SO doesn't care for them. I seeded all of the peppers so it had a little kick but we would have liked more. Next time I'll leave in the poblano seeds. I also didn't have ground red pepper so I used a teaspoon of red pepper flakes. Finally I added a 1 1/2 lb pork sirloin roast. The shredded pork works perfectly with all the flavors and the consistency is like a very hardy stew! Served it with fresh sourdough for dipping. Don't forget the lime! The addition of the lime juice gives it a different flavor and really brings out the spices (we tried it both ways and agreed the lime is necessary).

Bambi149's Review

January 15, 2014

lizly5's Review

November 01, 2013
Amazing soup. This will be added to our go-to recipe list. It's very flavorful yet simple to prepare.

Jennifer26's Review

October 08, 2013

Lsbates17's Review

September 25, 2013
This recipe was great, and that is coming from someone who generally prefers meat based dishes! I did not seed the jalapenos, which was certainly the way to go for people who like heat. There was a really nice heat, not so much that you have to go running for water. I would make this soup again. I might even put some ground turkey in it next time as a replacement for chili.

Chicagobsw's Review

March 14, 2013
So very good! The lime juice is a must

Rwaxman's Review

March 09, 2013
I loved this too. I used the whole can of coconut milk (1.5 cups) so I decreased the broth. I cooked it all together and it was delicious. I think it would be great with chicken and rice.