Instructions:
- Brown the Beef: In a skillet over medium heat, cook the ground beef until it’s browned. Break it into smaller pieces as it cooks. Once done, drain excess fat and set aside.
- Prepare the Crockpot: Place the drained and rinsed kidney beans, black beans, corn, diced tomatoes, and diced green chilies into the crockpot.
- Add Seasonings: Sprinkle the chili powder, ground cumin, paprika, salt, and pepper over the ingredients in the crockpot.
- Combine Ingredients: Stir in the browned ground beef, diced onion, and minced garlic into the crockpot with the other ingredients.
- Pour in Beef Broth: Carefully pour the beef broth over the mixture in the crockpot. Stir gently to combine all the ingredients well.
- Cooking Time: Cover the crockpot with its lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours. This allows the flavors to meld together and the vegetables to soften.
- Serve: Once the cooking time is complete, taste the soup and adjust seasoning if needed. Ladle the soup into bowls. Top each serving with shredded cheddar cheese, a dollop of sour cream (if desired), and chopped fresh cilantro.
- Serving Suggestions: Serve the Crockpot Cowboy Soup with tortilla chips on the side or crumbled over the top for added crunch. Cornbread is also an excellent accompaniment.
Tips:
- For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño to the soup.
- You can customize this recipe by adding other vegetables like bell peppers or carrots.
- This soup freezes well! Store leftovers in airtight containers and freeze for future easy meals.
This hearty Crockpot Cowboy Soup is perfect for cold days or when you need a fuss-free, flavorful meal. It’s versatile, so feel free to adjust the ingredients to suit your taste preferences. Enjoy!
