Crockpot Cowboy Soup

Ingredients:

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (15 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 can (10 oz) diced tomatoes with green chilies
1 can (4 oz) diced green chilies
1 packet taco seasoning mix
1 packet ranch dressing mix
4 cups beef broth
Salt and pepper to taste
Shredded cheddar cheese, sour cream, and chopped green onions for garnish
Prep Time: 15 minutes
Cooking Time: 6-8 hours on low / 3-4 hours on high
Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
Kcal: 350 per serving
Servings: 6-8

Directions:

Cook the Beef:
In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it up as it cooks. Drain any excess fat and return to the skillet.

Sauté the Vegetables:
Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.

Transfer the cooked beef, onion, and garlic mixture to the crockpot.

Add the diced tomatoes, kidney beans, pinto beans, black beans, corn, diced tomatoes with green chilies, and diced green chilies to the crockpot. Stir in the taco seasoning mix and ranch dressing mix. Pour in the beef broth and stir everything together to combine.

Season the soup with salt and pepper to taste. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, allowing all the flavors to meld together.

Serve the hot, hearty Cowboy Soup in bowls, and top with shredded cheddar cheese,

This soup is sure to become a family favorite, packed with flavor and perfect for any cozy night in!