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Crockpot Cowboy Soup

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This hearty Crockpot Cowboy Soup is packed with ground beef, beans, corn, tomatoes, and a blend of flavorful seasonings. Perfect for a cozy meal, it’s easy to make in the crockpot and topped with cheddar cheese, sour cream, and green onions for the ultimate comfort food!

Ingredients

Scale
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 ounces) diced tomatoes
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn kernels, drained
  • 1 can (10 ounces) diced tomatoes with green chilies
  • 1 can (4 ounces) diced green chilies
  • 1 packet taco seasoning mix
  • 1 packet ranch dressing mix
  • 4 cups beef broth
  • Salt and pepper to taste
  • Shredded cheddar cheese, sour cream, and chopped green onions for garnish

Instructions

  • Cook the Ground Beef:
    • In a skillet over medium-high heat, brown the ground beef until fully cooked. Drain any excess fat.
    • Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 2-3 minutes until the onion becomes translucent.
  • Combine Ingredients in Crockpot:
    • Transfer the cooked beef, onion, and garlic to a crockpot.
    • Add the diced tomatoes, kidney beans, pinto beans, black beans, corn kernels, diced tomatoes with green chilies, diced green chilies, taco seasoning mix, and ranch dressing mix to the crockpot.
  • Add Broth:
    • Pour in the beef broth and stir to combine all the ingredients.
    • Season with salt and pepper to taste.
  • Cook:
    • Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
  • Serve:
    • Serve the soup hot, garnished with shredded cheddar cheese, sour cream, and chopped green onions.

Notes

  • This soup can be served with cornbread for a complete meal.
  • You can adjust the level of spiciness by using mild or hot diced tomatoes with green chilies.
  • Leftovers can be stored in the fridge for up to 3 days and reheated for later meals.

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