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Crockpot Cowboy Soup

Hearty Crockpot Cowboy Soup Recipe

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (15 oz) can diced tomatoes, undrained
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (15 oz) can whole kernel corn, drained
  • 1 (4 oz) can diced green chiles
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Toppings: shredded cheddar, sour cream, cilantro

Method
 

  1. Brown the ground beef in a skillet over medium-high heat, 6 to 7 minutes. Drain and transfer to a slow cooker.
  2. Sauté the onion in the same skillet, about 3 minutes, until softened. Add garlic and cook 30 seconds. Scrape into the slow cooker.
  3. Add all remaining ingredients (except toppings) to the slow cooker. Stir, cover, and cook on low 6 to 7 hours or high 3 to 4 hours.
  4. Ladle into bowls and top with cheese, sour cream, and cilantro. Serve hot.

Notes

This soup thickens as it cools. Add a splash of beef broth to loosen it when reheating. Feel free to double the recipe for a crowd; just make sure your slow cooker is at least 6 quarts.