Crockpot Cowgirl Soup with Ground Beef: Easy Set-It-and-Forget-It Dinner Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality taco seasoning or make your own with chili powder, cumin, garlic powder, and oregano. If you like a spicier soup, add a chopped jalapeño or a dash of hot sauce.

The cream cheese is the star here, so use full-fat for the creamiest result. If you're short on time, you can skip browning the beef, but the soup will be less rich.

This soup is incredibly versatile. Serve it with a dollop of sour cream, shredded cheddar, or a sprinkle of fresh cilantro. For a heartier meal, add a scoop of rice or quinoa to each bowl.

The leftovers are even better the next day, as the flavors meld together. Store in the refrigerator for up to 4 days or freeze for longer storage.

Variations

• Spicy Cowgirl Soup: Add a finely chopped jalapeño or a teaspoon of chipotle powder along with the taco seasoning for extra heat. Top with sliced fresh jalapeños and a drizzle of hot sauce before serving.
• Vegetarian Cowgirl Soup: Omit the ground beef and use vegetable broth instead of beef broth. Add an extra can of black beans or a cup of diced sweet potatoes to keep it hearty and satisfying.
• Cheesy Cowgirl Soup: Stir in 1 cup of shredded cheddar cheese during the last 30 minutes of cooking until melted and creamy. Garnish with extra cheese and chopped green onions.
• Smoky Cowgirl Soup: Replace half of the ground beef with smoked sausage or chorizo, and use fire-roasted corn for a deeper, smokier flavor. Reduce the taco seasoning to balance the saltiness.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding broth if needed.

Freezer

Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a splash of broth or water if the soup is too thick.

Allow the soup to cool completely, then transfer to an airtight container. Refrigerate for up to 4 days. The soup will thicken as it cools; add a splash of broth when reheating to restore the desired consistency. For longer storage, freeze in individual portions for up to 3 months.

This soup can be assembled the night before: brown the beef, chop the potatoes, and layer all ingredients in the slow cooker insert.

Store the insert in the refrigerator overnight, then place it in the slow cooker base and cook on low the next day. Add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the soup hot, ladled into deep bowls. A garnish of shredded cheddar cheese, a swirl of sour cream, or a few tortilla chips adds texture and flavor.

For a complete meal, pair with a simple green salad or crusty bread. The soup is substantial enough to be the main course, but also works as a starter for a larger gathering.

This soup is perfect for casual dinners, game-day spreads, or meal prep. It can be kept warm in the slow cooker on the 'warm' setting for serving. If you have leftovers, they make a great lunch the next day. The creamy, savory broth and tender vegetables are sure to satisfy.

Frequently asked questions

Recipe card

Crockpot Cowgirl Soup with Ground Beef: Easy Set-It-and-Forget-It Dinner

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 1 1/2 lb ground beef
• 1 1/2 lb potatoes, peeled and cut into 1/2-inch cubes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 oz taco seasoning
• 2 cups beef broth
• 8 oz cream cheese, softened and cut into chunks

Instructions

1. Place a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and no pink remains, about 6 to 8 minutes. Drain off any excess fat if desired. Transfer the browned beef to the slow cooker insert.
2. To the slow cooker with the beef, add the potato cubes, drained black beans, and drained corn. Sprinkle the taco seasoning evenly over the top.
3. Pour the beef broth over the ingredients in the slow cooker. Place the softened cream cheese chunks on top; no need to stir.
4. Cover the slow cooker and cook on low for 6 to 7 hours, until the potatoes are tender and the cream cheese has melted into the broth, stirring once halfway through if possible.
5. After cooking, stir the soup well to ensure the cream cheese is completely melted and the broth is creamy. The beef should be fully cooked and the potatoes fork-tender.
6. Ladle the soup into bowls and serve hot. The soup is hearty enough to stand alone, but can be topped with shredded cheese, sour cream, or tortilla chips if desired.

Contains: milk, gluten

Estimated nutrition per serving

Calories

410

Protein

24 g

Carbohydrates

34 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.