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Slow-Cooker Cowboy Soup with Cornbread Croutons

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Tablespoon Kitchens
Updated Nov 9, 2016
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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.

Slow-Cooker Cowboy Soup with Cornbread Croutons

  • Prep Time 40 min
  • Total 5 hr 40 min
  • Servings 8
  • Ingredients 19
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Ingredients

Soup

  • 6 slices bacon, chopped
  • 1 lb ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 packet (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 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

Instructions

  • Step 
    1
    Spray 5-quart slow cooker with cooking spray.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Meanwhile, heat oven to 400°F.
  • Step 
    5
    Place cornbread cubes on ungreased rimmed baking sheet. Season with salt and pepper; drizzle with olive oil. Toss gently to coat.
  • Step 
    6
    Bake 10 to 15 minutes or until edges are deep brown, turning over once during baking. Serve with soup.

Nutrition

570 Calories
21g Total Fat
24g Protein
70g Total Carbohydrate
15g Sugars

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;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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