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Slow-Cooker Cowboy Soup with Cornbread Croutons

Name: Slow-Cooker Cowboy Soup with Cornbread Croutons
Prep time: 40 min
Total time: 5 h 40 min
Yield: 8
Ingredients: 6 slices bacon, chopped; 1 lb ground beef; 1 medium onion, chopped; 2 cloves garlic, chopped; 1 package (1 oz) Old El Paso™ original taco seasoning mix; 1 teaspoon ground cumin; 1/2 teaspoon ground red pepper (cayenne); 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 medium Yukon Gold potatoes, cut into 1/2-inch cubes; 2 cans (15 oz each) pinto beans, drained, rinsed; 1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained; 1 cup Cascadian Farm™ frozen organic sweet corn; 1 can (4.5 oz) Old El Paso™ chopped green chiles; 3 cups Progresso™ beef flavored broth (from 32-oz carton); 3 cups cubed cornbread (homemade or store-bought); 1/2 teaspoon salt; 1/4 teaspoon pepper; 3 tablespoons olive oil

3 Ratings

3 Reviews

Kitchen Tested

Slow-Cooker Cowboy Soup with Cornbread Croutons

Prep 40 min
Total 5 hr 40 min
Servings 8

Whether or not you’re cooking for ranch hands (we’re guessing not), you can make this hearty soup with ingredients you likely have on hand. Pick up store-bought cornbread for homemade-ish croutons in a snap.

By Tablespoon Kitchens

Updated November 9, 2016

Ingredients

Soup

6 slices bacon, chopped
1 lb ground beef
1 medium onion, chopped
2 cloves garlic, chopped
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 teaspoon ground cumin
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 medium Yukon Gold potatoes, cut into 1/2-inch cubes
2 cans (15 oz each) pinto beans, drained, rinsed
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 cup Cascadian Farm™ frozen organic sweet corn
1 can (4.5 oz) Old El Paso™ chopped green chiles
3 cups Progresso™ beef flavored broth (from 32-oz carton)

Croutons

3 cups cubed cornbread (homemade or store-bought)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

Steps

1

Spray 5-quart slow cooker with cooking spray.
2

Heat 12-inch skillet over medium-high heat. Add bacon; cook about 4 minutes or until bacon begins to brown. Add beef; cook about 5 minutes or until no longer pink, breaking up with back of spoon. Use slotted spoon to transfer beef and bacon to slow cooker.
3

Pour all except 1 tablespoon fat from skillet; decrease heat to medium. Add onion; cook about 5 minutes or until softened. Add garlic, taco seasoning mix, cumin, red pepper, salt and pepper; cook 1 minute. Transfer to slow cooker. Add potatoes, beans, tomatoes, frozen corn, green chiles and broth to slow cooker. Cover; cook on Low heat setting 5 to 7 hours or until potatoes are tender.
4

Meanwhile, heat oven to 400°F.
5

Place cornbread cubes on ungreased rimmed baking sheet. Season with salt and pepper; drizzle with olive oil. Toss gently to coat.
6

Bake 10 to 15 minutes or until edges are deep brown, turning over once during baking. Serve with soup.

Adding ground red pepper to the soup gives it just the kind of heat cowboys love. If the cowboys in your life don’t like it hot, feel free to cut back to 1/4 teaspoon, or eliminate altogether.
Using store-bought cornbread makes the croutons quick and easy to put together; if you’d like to make your own, though, try Betty Crocker™ cornbread & muffin mix.

Nutrition Facts

Serving Size: 1 Serving

Calories: 570

Calories from Fat: 190

Total Fat: 21g; 33%

Saturated Fat: 6g; 29%

Trans Fat: 1/2g

Cholesterol: 65mg; 22%

Sodium: 1610mg; 67%

Potassium: 870mg; 25%

Total Carbohydrate: 70g; 23%

Dietary Fiber: 8g; 34%

Sugars: 15g

Protein: 24g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 15%; 15%

Calcium: 15%; 15%

Iron: 25%; 25%

Exchanges:

2 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Slow-Cooker Cowboy Soup with Cornbread Croutons

Ingredients