Cowboy soup is my go-to recipe when I need a filling, flavorful dinner that practically cooks itself. This protein-packed soup combines ground beef, beans, corn, and tomatoes in one pot, delivering the kind of comfort that makes everyone come back for seconds.
Table of Contents
Ingredients for Cowboy Soup
I always keep these ingredients stocked in my pantry because this soup has saved dinner more times than I can count. The beauty of this recipe is that most items are shelf-stable, so you can make it whenever the craving strikes without a special grocery run. I recommend using a large Dutch oven or heavy-bottomed pot for even heat distribution.
- 1 lb ground beef (I recommend 85/15 for the best flavor without excess grease)
- 1 small yellow onion, diced
- 2 (15-ounce) cans kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained (my preference is Bush’s brand for consistent texture)
- 1 (15-ounce) can whole kernel corn, drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (10.5-ounce) can condensed tomato soup (I usually grab Campbell’s)
- 1 (10-ounce) can diced tomatoes with green chiles, undrained (I always go with Rotel Original for just the right amount of heat)
- 1 (1.25-ounce) packet taco seasoning
- 1 cup water
- Salt and pepper to taste
- Toppings: shredded cheese, sour cream, crushed tortilla chips, fresh cilantro (in my experience, the toppings really make this soup shine – plan about 2 tablespoons of each per serving)
Step-by-Step Instructions
I recommend using a large Dutch oven or heavy-bottomed pot for this recipe, as it distributes heat evenly and prevents any sticking during the simmering process.
Step 1: Heat your pot over medium-high heat and add the ground beef. Break it apart with a wooden spoon and cook for 6-8 minutes until fully browned with no pink remaining. You’ll know it’s ready when the meat develops a nice golden-brown color and releases easily from the bottom of the pot. Drain off any excess fat by carefully tilting the pot and spooning out the grease, or pour everything through a colander set over a bowl.
Step 2: Return the pot to the heat and add the diced onion directly to the cooked beef. Sauté for 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant. This step builds the flavor foundation, so don’t rush it.
Step 3: Add both cans of kidney beans, the pinto beans, corn, both types of diced tomatoes (with their juices), and the condensed tomato soup. Stir in the taco seasoning packet and 1 cup of water. Mix everything thoroughly for about 30 seconds until the seasoning is distributed evenly and no pockets of dry seasoning remain.
Step 4: Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, stirring every 5 minutes to prevent sticking. The soup will thicken slightly to a hearty, stew-like consistency, and the flavors will meld together beautifully during this time. You’ll notice the aroma becoming richer and more complex.
Step 5: Taste and adjust seasoning with salt and pepper as needed. I usually add about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, but this depends on your taco seasoning brand. Ladle into bowls and serve hot with your favorite toppings arranged in small bowls so everyone can customize their serving.
Perfect Pairings for Cowboy Soup
This hearty soup is filling enough to stand alone, but pairing it with the right sides creates a complete, satisfying meal that feels special.
Cornbread: The slightly sweet, crumbly texture of cornbread perfectly balances the savory, spicy flavors of the soup. I love using it to soak up every last drop from the bowl. The honey-glazed version adds an extra touch of sweetness.
Simple Green Salad: A crisp salad with mixed greens, cucumber, and a tangy vinaigrette cuts through the richness of the soup and adds fresh vegetables to your plate. The cool, crunchy texture provides excellent contrast.
Mexican Rice: This traditional side adds extra heartiness and rounds out the meal with additional grains. The cilantro and lime flavors echo the Southwestern profile of the soup beautifully.
Cheesy Garlic Bread Rolls: Quick garlic bread rolls make perfect dippers and turn this into an interactive meal that kids especially enjoy. The melted cheese and butter pair wonderfully with the soup’s bold flavors.
Street Corn: Elote-style corn with its creamy, tangy topping complements the Tex-Mex flavors in the soup. The charred sweetness adds another layer of flavor.
Storage & Serving Tips
Store leftover cowboy soup in an airtight container in the refrigerator for up to 4 days. In my experience, the flavors actually deepen overnight, making leftovers taste even better than the first serving. The soup also freezes beautifully for up to 3 months. Just portion it into freezer-safe containers, leaving an inch of space at the top for expansion.
Reheat refrigerated soup on the stovetop over medium heat, stirring occasionally until heated through and steaming hot (about 5-7 minutes). For frozen soup, thaw overnight in the refrigerator before reheating. You may need to add a splash of water or broth when reheating, as the soup tends to thicken as it sits. I usually add about 1/4 cup liquid per 2 cups of soup.
I recommend keeping the toppings separate until serving time to maintain their texture and freshness. This soup is incredibly versatile beyond just bowls. Try it over baked potatoes, use it as a filling for taco bowls, or serve it over rice for a different twist on the classic presentation. It also makes an excellent filling for quesadillas the next day.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey works perfectly in this recipe. Use 93/7 lean ground turkey and add an extra tablespoon of oil when browning to prevent sticking, since turkey is leaner than beef. The flavor will be slightly milder but just as delicious.
How can I make this soup spicier?
For extra heat, choose a spicy variety of diced tomatoes with green chiles, add a diced jalapeño with the onions, or stir in a pinch of cayenne pepper or red pepper flakes during cooking. I sometimes add a full chopped jalapeño when my husband requests extra kick.
Can I make this in a slow cooker?
Yes! Brown the beef and onion first in a skillet, then transfer everything to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. The slow cooker method makes the soup even more hands-off and perfect for busy days.
Cowboy Soup
Ingredients
Equipment
Method
- Heat your pot over medium-high heat and add the ground beef. Break it apart with a wooden spoon and cook for 6-8 minutes until fully browned with no pink remaining. Drain off any excess fat by carefully tilting the pot and spooning out the grease, or pour everything through a colander set over a bowl.
- Return the pot to the heat and add the diced onion directly to the cooked beef. Sauté for 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- Add both cans of kidney beans, the pinto beans, corn, both types of diced tomatoes (with their juices), and the condensed tomato soup. Stir in the taco seasoning packet and 1 cup of water. Mix everything thoroughly for about 30 seconds until the seasoning is distributed evenly and no pockets of dry seasoning remain.
- Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, stirring every 5 minutes to prevent sticking. The soup will thicken slightly to a hearty, stew-like consistency.
- Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and serve hot with your favorite toppings such as shredded cheese, sour cream, crushed tortilla chips, or fresh cilantro.
