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Try this filling Cowgirl Soup, a southwestern-style dish with plenty of beef, vegetables, and a touch of creaminess. Great for a mid-week dinner (or anytime!).
We love a hearty soup, and this Slow Cooker Cowgirl soup always hits the spot. It’s not your usual soup; it’s got a bold, taco-night kind of flavor that will have everyone asking for a second bowl. If you love these cowboy-style recipes, also try my Cowboy Casserole or Cowboy Sandwiches.
Key Ingredients
Beef: Cooked and crumbled ground beef gives this soup a stick-to-your-ribs feeling.
Vegetables & Beans: Potatoes, corn, onion, and bell pepper add fullness, and a can of black beans for extra protein.
Broth: Beef broth, seasonings, heavy cream, and a touch of cheese bring the entire soup together.
How to Make Cowgirl Soup
- Brown beef, then add everything (except cream and cheese) to the crockpot.
- Cook low and slow until the potatoes are tender.
- Finish with cream and cheddar for a rich, creamy soup.
Tips & Variations
Meat Change: You can use beef stew meat instead of ground beef. Brown it first if you want extra flavor, then cook for about 7 hours.
More Vegetables: Add Poblano peppers or mushrooms for more flavor.
Smokey: Add a half pound of cooked chopped bacon for a smokey flavor.
How to Serve Cowgirl Soup
Toppings: Top the soup with cheddar cheese, cilantro, and avocado cubes. Freshly black pepper and saltines are a great choice too!
Sides: Serve with cornbread, charred tortillas or garlic bread.
Can I skip browning the beef?
No. Ground beef must be browned before adding to the slow cooker in soups, as it will turn sandy and have an off-texture if not browned.
How to Store
Store in the fridge for up to four days. Or you can freeze this soup for up to three months, the cream may separate, but it will still taste great.
Cowgirl Soup Recipe
How to Video
Ingredients
- 1 lb. lean ground beef
- 2 cups cubed russet potatoes, I used one very, very large potato – you will most likely need 2 medium
- 1 yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 15 oz. black beans, drained and rinsed well
- 11 oz. can Mexicorn, drained (or any small can of corn)
- ½ tsp. cayenne pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 32 oz. box beef broth
Wait to Add
- 1 cup heavy cream
- 8 oz. block sharp cheddar cheese, shredded
Instructions
- In a skillet on the stove top over medium high heat, brown the ground beef. Crumble and drain off fat (if any).
- Add the cooked ground beef, vegetables, beans, corn, spices and broth. Stir.
- Place the lid on the slow cooker and cook on LOW for 6-7 hours or until the potatoes are tender.
- When the cooking time is up, add the heavy cream, then slowly stir in the shredded cheese
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
What other Southwestern-style recipes to Make
Cowboy Chili, Cowboy Beans, and Fiesta Chicken bring bold, hearty flavors with simple ingredients that always hit the spot.
Lumberjack Casserole, John Wayne Casserole, and Slow Cooker King Ranch Casserole are layered, filling meals perfect for feeding a crowd.
Southwestern Pasta ties it all together with a creamy, Tex-Mex twist that’s easy and satisfying.
