Can I make creamy cowboy soup in a slow cooker?

Absolutely! Brown the beef and saute the onions first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.

What can I substitute for cream of chicken soup?

You can use cream of mushroom, cream of celery, or make a simple cream sauce with butter, flour, and milk. Heavy cream also works if you want a richer texture in your cowboy soup.

How can I make this soup spicier?

Add diced jalapeños with the onions, use diced tomatoes with green chiles, or increase the chili powder. A dash of cayenne pepper or hot sauce at the end also does the trick nicely.

Can I use ground turkey instead of beef?

Yes! Ground turkey works well, though it will be slightly leaner. You might want to add a tablespoon of olive oil for moisture and richness if using turkey.

Best Creamy Cowboy Soup Recipe - Hearty One-Pot Comfort Meal

Creamy Cowboy Soup: A Loaded One-Pot Comfort Meal

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This hearty and creamy cowboy soup is a loaded one-pot meal perfect for a chilly evening. Packed with ground beef, beans, corn, and potatoes in a rich, flavorful broth.

Author: Sarah Mae Carter
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Soup
Method: Simmer
Cuisine: American

Ingredients

Scale

1 lb ground beef
1 large onion, diced
2 medium potatoes (about 1 lb), peeled and diced
2 cloves garlic, minced
2 (15 oz) cans pinto beans, drained and rinsed
2 (15 oz) cans kidney beans, drained and rinsed
1 (15 oz) can corn, drained
1 (14.5 oz) can diced tomatoes, undrained
1 (10.5 oz) can condensed cream of chicken soup
4 cups beef broth
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
Salt and black pepper to taste
Optional toppings: shredded cheddar cheese, sour cream, fresh cilantro

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Instructions

In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, about 5-7 minutes. Drain off any excess fat, leaving about 1 tablespoon.
Add the diced onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the diced potatoes, drained pinto beans, kidney beans, corn, undrained diced tomatoes, condensed cream of chicken soup, and beef broth to the pot. Stir to combine.
Stir in the chili powder, cumin, dried oregano, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 20-30 minutes, or until the potatoes are fork-tender.
Taste and adjust seasoning if needed. If soup is too thick, add extra 1/2 to 1 cup beef broth to reach desired consistency.
Serve hot, topped with your favorite toppings such as shredded cheddar cheese, a dollop of sour cream, or fresh cilantro.

Notes

You can use any combination of beans you prefer, such as black beans or great Northern beans.
For a spicier soup, add a diced jalapeno along with the onions or use a can of diced tomatoes with green chiles.
Browning the beef well before adding the other ingredients will add a deeper flavor to the soup.
This soup tastes even better the next day, making it excellent for leftovers.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 380 kcal
Sugar: 6 g
Sodium: 890 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 10 g
Protein: 30 g
Cholesterol: 45 mg

Find it online: https://www.benefitiany.com/best-creamy-cowboy-soup/