Description
A cowboy soup packed with seasoned beef, tender potatoes, ranch-style beans, cheddar cheese and bacon, made in the Instant Pot or in the slow cooker.
Ingredients
Scale
- 1 pound lean ground beef
- 1/2 cup diced onion
- 3/4 tsp kosher salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp garlic powder
- 1/8 tsp smoked paprika
- 3 cups beef broth
- 1 (15 oz) can ranch style beans
- 4 medium red potatoes, cut into 1/2 inch cubes
- 1 (4 oz) can diced green chiles (I used mild)
- 1 cup frozen sweet corn
- 2 ounces cream cheese
- 1 (14.5 oz) can petite diced tomatoes, optional
- 1/3 cup bacon crumbles
- 1/2 cup shredded sharp cheddar cheese
- Chili Cheese Fritos
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion, salt, pepper, cumin, garlic powder and smoked paprika. Brown for 5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Dump in the beans, potatoes, green chiles, corn and cream cheese (and tomatoes, if using). Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the bacon and cheese until cheese melts.
- Ladle into bowls and serve topped with Fritos, if desired.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion, salt, pepper, cumin, garlic powder and smoked paprika. Brown for 5 minutes. Transfer to the slow cooker.
- Add in the broth, beans, potatoes, green chiles, corn and cream cheese (and tomatoes, if using). Stir.
- Cover and cook on low for 4 hours or on high for 2-3 hours.
- Stir in the bacon and cheese until cheese melts.
- Ladle into bowls and serve topped with Fritos, if desired.
- Category: Soup
- Method: Instant Pot or Slow Cooker