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Hearty Spicy Tex-Mex Cowboy Soup

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  • Author: Daniel Mercer
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soups

Description

Savory bacon drippings sizzle with onion, garlic, and jalapeño before mingling with browned beef, beans, and tomatoes. A swirl of cheddar and cilantro adds creaminess and freshness to this bold, warming cowboy soup.


Ingredients

  • 1 tablespoon vegetable oil
  • 4 slices bacon chopped
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 jalapeño pepper seeded and diced
  • 1 pound ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 14 ounces diced tomatoes with juice
  • 15 ounces black beans drained and rinsed
  • 15 ounces kidney beans drained and rinsed
  • 1 cup frozen corn
  • 4 cups beef broth
  • 4 ounces diced green chiles
  • Salt to taste
  • Black pepper to taste
  • 1 cup shredded cheddar cheese (optional)
  • 1/2 cup sour cream (optional)
  • 1/4 cup chopped fresh cilantro (optional)


Instructions

  1. Heat oil in a large pot over medium heat and add chopped bacon. Cook until crisp then remove bacon and set aside.
  2. Add chopped onion garlic bell pepper and jalapeño to the bacon drippings and sauté until softened about 5 minutes.
  3. Push vegetables to the side of the pot and add ground beef. Break it up with a spoon and cook until browned.
  4. Stir in chili powder cumin smoked paprika oregano and cayenne pepper and cook for 1 minute to toast the spices.
  5. Add diced tomatoes black beans kidney beans corn beef broth and diced green chiles. Stir to combine.
  6. Bring the soup to a boil then reduce heat to low. Cover and simmer for 20 minutes.
  7. Uncover and stir in cooked bacon. Season with salt and black pepper to taste.
  8. Ladle soup into bowls and top with shredded cheddar cheese sour cream and chopped cilantro if desired.

Notes

  • Leftovers keep well in the refrigerator for up to four days.
  • This soup freezes nicely for up to three months in an airtight container.
  • Adjust the spiciness by using fewer chili peppers or omitting the jalapeño seeds.
  • Serve with warm tortilla chips or cornbread for an authentic Tex-Mex experience.