Creamy Cowboy Soup Recipe

Introduction

This Creamy Cowboy Soup is a hearty and comforting dish perfect for chilly days. Packed with ground beef, beans, corn, and a touch of cream, it offers a rich and flavorful experience that’s easy to prepare. Enjoy it as a satisfying meal any time of year.

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups beef broth
• 1 (14.5-ounce) can diced tomatoes (with juice)
• 1 (15-ounce) can whole kernel corn, drained
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (10-ounce) can diced tomatoes with green chilies
• 1 cup diced potatoes (peeled or unpeeled)
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• Salt and black pepper, to taste
• 1 cup heavy cream or half-and-half
• 1 cup shredded cheddar cheese
• Sliced green onions
• Extra shredded cheese (optional)
• Crushed tortilla chips (optional)

Instructions

1. Step 1: Heat a large Dutch oven over medium-high heat. Add the ground beef and cook until browned. Drain any excess grease.
2. Step 2: Add the diced onion and minced garlic to the beef. Cook for 2-3 minutes until softened and fragrant.
3. Step 3: Stir in the beef broth, diced tomatoes with juice, corn, black beans, diced tomatoes with green chilies, and diced potatoes. Add smoked paprika, chili powder, cumin, salt, and black pepper. Mix well.
4. Step 4: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the potatoes are tender.
5. Step 5: Stir in the heavy cream and shredded cheddar cheese. Cook for another 5 minutes until the cheese melts and the soup becomes creamy.
6. Step 6: Ladle the soup into bowls. Garnish with sliced green onions, extra cheese, or crushed tortilla chips if desired. Serve hot and enjoy!

Tips & Variations

• For a spicier kick, add chopped jalapeños or a dash of cayenne pepper.
• Substitute ground turkey or chicken for a leaner protein option.
• Use half-and-half instead of heavy cream for a lighter version.
• Serve with a side of warm cornbread to complete the meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. If the soup thickens too much after chilling, add a splash of broth or water when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, you can omit the ground beef and use vegetable broth instead of beef broth. Consider adding extra beans or vegetables for more protein and texture.

Can this soup be frozen?

Yes, you can freeze the soup before adding the cream and cheese. Cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and add cream and cheese when reheating.

Creamy Cowboy Soup Recipe

Print Recipe

★★★★★

4.5 from 121 reviews

This Creamy Cowboy Soup is a hearty and comforting dish loaded with ground beef, beans, corn, potatoes, and a blend of smoky spices. Finished with rich cream and melted cheddar cheese, it’s perfect for a satisfying meal that combines rustic flavors with a creamy texture.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Aromatics

• 1 lb ground beef
• 1 small onion, diced
• 2 garlic cloves, minced

Soup Base

• 4 cups beef broth
• 1 (14.5-ounce) can diced tomatoes (with juice)
• 1 (15-ounce) can whole kernel corn, drained
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (10-ounce) can diced tomatoes with green chilies
• 1 cup diced potatoes (peeled or unpeeled)

Spices

• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• Salt and black pepper, to taste

Dairy and Garnish

• 1 cup heavy cream or half-and-half
• 1 cup shredded cheddar cheese
• Sliced green onions
• Extra shredded cheese (optional)
• Crushed tortilla chips (optional)

Instructions

1. Cook the Beef: Heat a large Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease from the pot to keep the soup from being too greasy.
2. Sauté Aromatics: Add the diced onion and minced garlic to the cooked beef. Cook for 2 to 3 minutes until the onions are softened and fragrant, which adds depth to the soup base.
3. Build the Soup Base: Stir in the beef broth, diced tomatoes with juice, drained corn, rinsed black beans, diced tomatoes with green chilies, and diced potatoes. Season the mixture with smoked paprika, chili powder, ground cumin, salt, and black pepper, ensuring everything is mixed well to combine flavors.
4. Simmer the Soup: Bring the entire pot to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 20 to 25 minutes, or until the potatoes are tender and the flavors have melded beautifully.
5. Make It Creamy: Stir in the heavy cream or half-and-half along with the shredded cheddar cheese. Continue cooking for another 5 minutes on low heat, allowing the cheese to melt completely and the soup to become creamy and rich.
6. Serve & Enjoy: Ladle the soup into bowls and garnish with sliced green onions, extra shredded cheese, and crushed tortilla chips if desired. Serve hot to enjoy the cozy, hearty flavors.

Notes

• You can substitute ground turkey or chicken for a leaner protein option.
• For a spicier version, add extra diced tomatoes with green chilies or a pinch of cayenne pepper.
• If you prefer a thicker soup, mash a few potatoes after cooking or add a slurry of cornstarch and water before adding the cream.
• This soup stores well in the refrigerator for up to 4 days and tastes great reheated.
• To make this dish gluten-free, ensure the beef broth and canned ingredients are certified gluten-free.

Keywords: creamy cowboy soup, ground beef soup, hearty beef soup, creamy beef and bean soup, southwestern soup, easy dinner soup