Name: Creamy Cowboy Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
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 (like Rotel); 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; Crushed tortilla chips

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Introduction

Creamy Cowboy Soup is a warm, comforting one-pot dish that combines ground beef, black beans, corn, tomatoes, and potatoes in a rich, creamy broth. Its smoky paprika and chili powder give it a pleasant Tex-Mex kick, making it perfect for busy weeknights or cozy weekend meals.

A white bowl filled with creamy soup showing a thick layer of melted cheese on top mixed with cooked ground meat and beans. The soup has a warm yellow and light brown color, and it is decorated with small red bits of chili and a sprig of fresh green cilantro placed in the center. A spoon is inside the bowl with its handle resting on the bowl’s edge. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef (or turkey/plant-based alternative)
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
Optional toppings: sliced green onions, extra shredded cheese, crushed tortilla chips

Instructions

Step 1: Heat a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook until browned, breaking it into small pieces. Drain any excess grease.
Step 2: Add the diced onion and minced garlic to the beef. Cook for 2-3 minutes until they soften and become fragrant.
Step 3: Stir in the beef broth, diced tomatoes with juice, corn, black beans, diced tomatoes with green chilies, and diced potatoes. Season with smoked paprika, chili powder, cumin, salt, and black pepper. Mix well.
Step 4: Bring the soup to a gentle boil, then reduce heat to low. Cover and let it simmer for 20-25 minutes, or until the potatoes are tender.
Step 5: Stir in the heavy cream and shredded cheddar cheese. Continue cooking for another 5 minutes until the cheese melts and the soup becomes creamy and smooth.
Step 6: Ladle the soup into bowls and top with your favorite optional toppings like green onions, extra cheese, or crushed tortilla chips. Serve hot and enjoy.

Tips & Variations

Use freshly shredded cheese to avoid a grainy soup texture caused by anti-caking agents in pre-shredded cheese.
Adjust the spice level by adding extra chili powder, diced jalapeños, or red pepper flakes for more heat.
Avoid overcooking potatoes; they should be tender but not mushy.
Add cooked bacon or sausage to make the soup even heartier and more flavorful.
For a dairy-free version, substitute the heavy cream with coconut milk and use dairy-free cheese.

Storage

Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally. The soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with creamy soup showing visible layers of small corn kernels, bits of red pepper, and ground meat, topped with a sprig of fresh green cilantro in the center. The soup surface looks smooth with a creamy yellow color mixed with red and brown specks. A silver spoon rests partially inside the bowl on the right side, and the bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this in a slow cooker?

Yes! Brown the beef first, then add all ingredients except the cream and cheese to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and cheese near the end of cooking.

How can I make this soup spicier?

Add extra chili powder, diced jalapeños, or a few dashes of your favorite hot sauce to increase the heat level to your preference.