1. Brown the Ground Beef:
- Cook the Beef:
- In a skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Add the diced onion and minced garlic, and sauté for another 2-3 minutes until the onion becomes soft and translucent. Drain any excess fat.
2. Add Ingredients to the Crockpot:
- Transfer to Crockpot:
- Add the cooked beef mixture to your slow cooker.
- Add the Vegetables and Beans:
- Pour in the beef broth, canned diced tomatoes, Ro-Tel, drained beans, corn, and diced potatoes. Stir to combine.
3. Season the Soup:
- Season:
- Add chili powder, cumin, paprika, cayenne (if using), salt, and pepper to the slow cooker. Stir to mix the spices thoroughly throughout the soup.
4. Slow Cook:
- Cook the Soup:
- Set your crockpot to Low and cook for 6-8 hours or on High for 3-4 hours, until the potatoes are tender and all the flavors are well combined.
5. Serve and Garnish:
- Taste and Adjust:
- Taste the soup and adjust the seasoning with more salt, pepper, or spices if needed.
- Serve:
- Ladle the soup into bowls and garnish with a dollop of sour cream, shredded cheddar cheese, fresh cilantro, sliced jalapeños, or crushed tortilla chips, if desired.
Tips for Success:
- Make it Spicy: For an extra kick, add diced jalapeños or more cayenne pepper during cooking.
- Vegetarian Option: Replace the ground beef with a plant-based ground meat substitute or extra beans, and use vegetable broth instead of beef broth.
- Freezer-Friendly: This soup freezes well! Store in an airtight container for up to 3 months, then reheat on the stove or in the microwave when ready to serve.
Conclusion:
Crockpot Cowboy Soup is a hearty and warming meal that’s perfect for busy days when you want to come home to a ready-made dinner. Loaded with beef, beans, and veggies, this soup is sure to satisfy even the biggest appetites! Serve it with crusty bread or tortilla chips for a truly comforting meal.