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Crockpot Cowboy Soup

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A hearty slow cooker meal featuring potatoes, seasoned ground beef, beans, corn, and a creamy tomato broth.

Ingredients

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  • 4 cups Yukon gold potatoes, diced small
  • 1 medium Yellow onion, diced
  • 3 cloves Garlic, minced
  • 2 cans Rotel or diced tomatoes with green chiles, undrained
  • 1 can Corn, drained or 1.5 cups frozen
  • 1 can Pinto or black beans, drained and rinsed
  • 4 cups Beef broth
  • 1 to 1.5 pounds Ground beef, browned and drained
  • 4 to 6 ounces Cream cheese, room temperature
  • 1 cup Heavy cream or half-and-half
  • 1 tablespoon Ranch seasoning
  • 2 teaspoons Chili powder
  • 1 teaspoon Ground cumin
  • Salt and pepper to taste
  • 1 teaspoon Smoked paprika (optional)
  • A dash of hot sauce or a squeeze of lime (optional)

Instructions

  1. Brown the ground beef in a skillet over medium heat. Drain the fat, then season the beef with a pinch of salt and pepper.
  2. Add the browned beef, diced potatoes, onion, garlic, tomatoes, corn, beans, and beef broth to the slow cooker.
  3. Stir in the ranch seasoning, chili powder, cumin, and smoked paprika if using.
  4. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until the potatoes are fork-tender.
  5. Cube the cream cheese and let it come to room temperature so it melts more smoothly.
  6. Stir the cream cheese into the cooked soup until it is fully melted and blended.
  7. Pour in the heavy cream or half-and-half and stir well.
  8. Taste the soup and adjust the salt, pepper, and heat.
  9. Ladle the soup into bowls. Add toppings such as shredded cheddar, sliced green onions, crushed tortilla chips, or a dollop of sour cream.

Notes

Serve with toppings like shredded cheddar, sliced green onions, and cornbread for added flavor. Can be made ahead and refrigerated.

Find it online: https://crockpotdaily.com/creamy-cowboy-soup-recipe/