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Creamy Crock Pot Cowboy Soup

A hearty and comforting soup made with ground beef, beans, and cream, perfect for chilly evenings and family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef can be substituted with ground turkey or chicken
  • 1 can black beans, drained rinsed for better flavor
  • 1 can kidney beans, drained rinsed for better flavor
  • 1 can corn, drained can be frozen corn if desired
  • 1 can diced tomatoes with green chilies
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups beef broth can use vegetable broth for vegetarian version
  • 1 cup heavy cream added towards the end for creaminess
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper

Method
 

Preparation
  1. In a skillet over medium heat, brown the ground beef until fully cooked.
  2. While the beef is cooking, chop the onion and garlic. Drain and rinse the beans and corn.
Cooking
  1. Transfer the browned beef to a crock pot. Add in the diced onion, garlic, black beans, kidney beans, corn, diced tomatoes with green chilies, beef broth, chili powder, cumin, salt, and pepper.
  2. Stir everything to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  3. About 30 minutes before serving, stir in the heavy cream.
  4. Taste and adjust the seasoning if necessary.
Serving
  1. Serve warm with your favorite toppings.

Notes

Store leftovers in an airtight container for up to 3-4 days in the refrigerator, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.