If you’re searching for the ultimate comfort food, Crockpot Cowboy Soup is about to become your new weeknight hero. This hearty, flavor-packed soup is bursting with tender beef, colorful veggies, and a kick from green chilies, all slow-cooked to savory perfection. It’s a fuss-free, “dump and go” meal that transforms simple pantry staples into a soul-warming, crowd-pleasing dish, perfect for busy families, meal-prep mavens, or anyone craving a bowlful of rustic goodness.
Ingredients You’ll Need
Gathering the ingredients for Crockpot Cowboy Soup is a breeze, and each item plays a starring role in building bold flavor and satisfying texture. From the savory richness of ground beef to the sweet pop of corn, these essentials come together for a colorful, nourishing one-pot meal.
- Ground beef (1 pound): Adds hearty, meaty flavor and brings the chili-style feel that makes this soup so satisfying.
- Medium onion, diced (1): Sweetens and deepens the flavor base as it cooks with the beef.
- Garlic, minced (2 cloves): Infuses the whole pot with aromatic warmth—don’t skip this simple touch!
- Beef broth (3 cups): Lends a savory backbone and keeps every spoonful rich and flavorful.
- Diced tomatoes, undrained (1 can, 14.5 ounces): Brings classic tomato flavor and extra juiciness.
- Diced tomatoes with green chilies, undrained (1 can, 15 ounces): Adds a gentle spicy kick that wakes up the whole soup.
- Whole kernel corn, drained (1 can, 15 ounces): Gives natural sweetness and sunny color to each bite.
- Pinto beans, drained and rinsed (1 can, 15 ounces): Delivers extra protein and heartiness, plus a great creamy texture.
- Diced potatoes (2 cups): Bulk up the soup and absorb flavor as they become deliciously tender.
- Sliced carrots (1 cup): Add natural sweetness and brighten up the bowl.
- Chili powder (1 teaspoon): Gives your Crockpot Cowboy Soup that classic Tex-Mex depth.
- Smoked paprika (1 teaspoon): Provides an earthy, smoky undertone that feels extra cozy.
- Salt (1 teaspoon): Essential for amplifying all the flavors in this pot.
- Black pepper (1/2 teaspoon): Adds a balanced bite and rounds out the seasoning.
- Dried oregano (1 teaspoon): Brings an herby lift and ties the flavors together beautifully.
How to Make Crockpot Cowboy Soup
Step 1: Brown the Beef and Aromatics
Start by heating a large skillet over medium heat, then add your ground beef and diced onion. Brown everything together until the beef is no longer pink and the onions have softened, which builds the savory base for your soup. Toss in the minced garlic right at the end, giving it about a minute to release its irresistible aroma. If there’s excess fat in the pan, drain it so your soup stays rich but never greasy.
Step 2: Transfer to Crockpot
Spoon the beautifully browned beef mixture into your trusty 6-quart crockpot. This sets the stage for the hands-off magic of your Crockpot Cowboy Soup.
Step 3: Add Remaining Ingredients
Pour in the beef broth, both cans of tomatoes (with their juices), the corn, pinto beans, diced potatoes, and sliced carrots. Sprinkle over the chili powder, smoked paprika, salt, black pepper, and oregano. Give the pot a generous stir—this helps the flavors mingle and ensures every bowl will be loaded with deliciousness.
Step 4: Slow Cook Until Tender
Pop the lid on your crockpot and set it to cook. Go low and slow for 6 to 8 hours if you have time, or take the speedy route with 3 to 4 hours on high. The potatoes and carrots will turn melt-in-your-mouth tender, and the broth will become wonderfully robust. Stir well when it’s done and taste to see if you want to add a bit more salt or spice.
Step 5: Serve and Enjoy
Ladle your piping hot Crockpot Cowboy Soup into bowls and serve it right away for ultimate coziness. It’s perfect alongside a hunk of crusty bread or golden cornbread—don’t forget a sprinkling of shredded cheddar and green onions for a finishing flourish!
How to Serve Crockpot Cowboy Soup
Garnishes
The right topping can make your Crockpot Cowboy Soup positively irresistible. Try a handful of shredded cheddar cheese, a flurry of chopped green onions, and a dollop of sour cream for extra richness. Crumbled tortilla chips or a pinch of fresh cilantro also add amazing texture and freshness.
Side Dishes
This soup is a meal all on its own, but it pairs beautifully with rustic bread or homemade cornbread—perfect for dipping and sopping up every last spoonful. For a lighter touch, serve it with a crisp green salad tossed in a tangy vinaigrette to balance out the hearty flavors.
Creative Ways to Present
For a fun twist when serving Crockpot Cowboy Soup to a crowd, set up a toppings bar so everyone can customize their bowl. Or, serve it in hollowed-out bread bowls for a hearty dinner party showstopper. Little ones love it in colorful mugs that keep hands warm and portions just right!
Make Ahead and Storage
Storing Leftovers
Once your Crockpot Cowboy Soup has cooled to room temperature, ladle it into airtight containers. It keeps beautifully in the refrigerator for up to four days, making it perfect for grab-and-go lunches or no-fuss dinners.
Freezing
This soup is a freezer superstar. Pour cooled soup into freezer-safe bags or containers (leave a bit of space for expansion), and label with the date. It will stay delicious for up to three months—just thaw overnight in the fridge for a speedy meal on demand.
Reheating
To reheat, warm your Crockpot Cowboy Soup gently in a saucepan over medium-low heat, stirring often until hot. If you’re reheating just a bowlful, the microwave does the trick in a couple of minutes—stir halfway through for even heat. Add a splash of broth if you’d like to loosen up the texture.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Swapping in ground turkey or chicken creates a lighter but still flavor-packed Crockpot Cowboy Soup. Just brown the poultry as you would the beef, and continue with the recipe—the spices and veggies will bring it all to life.
Is this soup spicy?
Thanks to the diced tomatoes with green chilies and chili powder, there’s a little kick, but nothing overwhelming. If you love it hotter, add extra chili powder or a pinch of cayenne; for less heat, choose mild tomatoes and omit the chili powder.
How do I make the soup vegetarian?
For a vegetarian version, simply leave out the beef and use vegetable broth instead of beef broth. You can add extra beans or even some cooked lentils for added texture and protein!
Can I cook Crockpot Cowboy Soup on the stovetop?
Yes! Sauté the beef, onion, and garlic as directed, then add the rest of the ingredients and simmer in a large pot over medium-low heat for about 45-60 minutes, stirring occasionally until the potatoes and carrots are tender.
What type Soup
You can use russet or Yukon Gold potatoes for this soup—both hold their shape nicely and soak up all the delicious flavors without getting mushy.
Final Thoughts
If you’re craving a feel-good, all-in-one meal, Crockpot Cowboy Soup is guaranteed to win over your heart (and your tastebuds). With its cozy blend of beef, veggies, and bold seasonings, this is the kind of recipe you’ll want to make again and again. Give it a try—the only thing more satisfying than the smell in your kitchen is the first spoonful!
Print
Crockpot Cowboy Soup Recipe
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Crockpot Cowboy Soup is a hearty and flavorful dish that is perfect for a cozy night in. Packed with ground beef, vegetables, and savory spices, this soup is a comforting meal that the whole family will love.
Ingredients
Ground Beef Mixture:
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
Soup Base:
- 3 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) diced tomatoes with green chilies, undrained
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (15 ounces) pinto beans, drained and rinsed
- 2 cups diced potatoes
- 1 cup sliced carrots
Seasonings:
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Brown the Ground Beef: In a large skillet over medium heat, brown the ground beef with the diced onion until the meat is no longer pink. Add minced garlic and cook for another minute. Drain excess fat if needed.
- Transfer to Crockpot: Transfer the beef mixture to a 6-quart crockpot. Add beef broth, diced tomatoes, tomatoes with green chilies, corn, pinto beans, diced potatoes, carrots, chili powder, smoked paprika, salt, black pepper, and oregano. Stir well to combine.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes and carrots are tender.
- Serve: Stir before serving and adjust seasoning if needed. Serve hot with crusty bread or cornbread.
Notes
- Use ground turkey or chicken for a lighter option.
- Add a handful of shredded cheddar cheese and chopped green onions on top before serving for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: about 1 1/2 cups
- Calories: 360
- Sugar: 7g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 23g
- Cholesterol: 60mg
