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Creamy Cowboy Soup Recipe to Cozy Up Your Fall Evenings

Creamy Cowboy Soup

This Creamy Cowboy Soup delivers bold Tex-Mex flavor with the creamy comfort of a slow-cooked meal. Packed with beans, corn, tomatoes, and either beef or turkey, it’s a Ready Meal that’s both hearty and effortless.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American, Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef or turkey
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 1 15 oz can black beans drained and rinsed
  • 1 15 oz can pinto beans drained and rinsed
  • 1 15 oz can corn drained
  • 1 14.5 oz can diced tomatoes undrained
  • 1 10 oz can diced tomatoes with green chiles optional for Tex-Mex kick
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream or half-and-half
  • 1 cup shredded cheddar cheese
  • 1 tbsp chili powder
  • 1 tsp cumin
  • salt and pepper to taste
  • fresh cilantro or green onions for garnish

Equipment

  • Crockpot
  • Skillet
  • Wooden Spoon

Method
 

  1. In a skillet, brown the ground meat over medium heat until no longer pink. Add diced onion, garlic, and red bell pepper. Sauté for 3–4 minutes until softened. Transfer to Crockpot.
  2. Into the Crockpot, add black beans, pinto beans, corn, both types of diced tomatoes, broth, chili powder, and cumin. Stir to combine.
  3. Cover and cook on Low for 6–8 hours or High for 3–4 hours until flavors are well blended.
  4. 30 minutes before serving, stir in the heavy cream and cheddar cheese. Cover and allow to melt and blend.
  5. Taste and adjust salt and pepper. Serve hot, garnished with fresh cilantro or green onions. Add sour cream or jalapeños if desired.

Notes

Swap heavy cream with Greek yogurt or half-and-half for a lighter option. Can be made vegetarian by skipping meat. Freeze before adding dairy for best texture.