Introduction

Creamy Cowboy Soup is a hearty, flavorful dish perfect for chilly days when you want something comforting and filling. Packed with ground beef, beans, potatoes, and a rich, creamy broth, this soup is a satisfying one-pot meal that’s easy to make and sure to please the whole family.

A black bowl filled with creamy soup that has visible layers of corn kernels, black beans, small bits of ground meat, and diced tomatoes mixed together. The soup has a light orange color and a smooth texture with small chunks inside. On top, two yellow tortilla chips stand upright and a green cilantro leaf is placed between them for garnish. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Ground Beef (or ground turkey for a lighter option)
1 medium Onion (yellow or white)
2 cloves Garlic (fresh or substitute garlic powder)
4 cups Beef Broth (vegetable broth for vegetarian version)
14.5 oz Diced Tomatoes (fire-roasted for extra flavor)
1 cup Corn (frozen or canned)
15 oz Black Beans (any canned bean works)
3 medium Potatoes (waxy potatoes recommended)
2 tbsp Smoked Paprika (regular paprika for milder taste)
1 tbsp Chili Powder (adjust to heat preference)
1 tsp Cumin
1 tsp Salt
1 tsp Black Pepper
1 cup Heavy Cream (or coconut milk for dairy-free)
1 cup Shredded Cheddar Cheese
Optional Toppings:
- 2 tbsp Green Onions
- 1 cup Tortilla Chips

Instructions

Step 1: In a large Dutch oven, heat a splash of oil over medium-high heat. Add ground beef and break it into smaller pieces as it cooks, stirring continuously. Cook until browned and no longer pink, about 5-7 minutes. Drain excess grease.
Step 2: Add diced onion and minced garlic to the pot. Stir and cook for 2-3 minutes until the onion is translucent and garlic is fragrant.
Step 3: Pour in beef broth. Stir in diced tomatoes, corn, black beans, and diced potatoes. Make sure everything is coated with the liquid. Bring to a gentle simmer over medium heat.
Step 4: Add smoked paprika, chili powder, cumin, salt, and black pepper. Stir thoroughly to combine the flavors evenly.
Step 5: Increase heat to bring soup to a gentle boil. Then reduce to low, cover, and let it simmer for 20-25 minutes, stirring occasionally, until potatoes are tender.
Step 6: Stir in heavy cream and shredded cheddar cheese. Cook over low heat for an additional 5 minutes until cheese melts and soup is creamy.
Step 7: Ladle soup into bowls. Top with sliced green onions and/or tortilla chips if desired. Serve warm.

Tips & Variations

For a dairy-free version, substitute heavy cream with coconut milk and omit the cheese or use a vegan alternative.
Fire-roasted diced tomatoes add a smoky depth, but regular diced tomatoes work just fine.
Use waxy potatoes like Yukon Gold for better texture that holds well in soup.
Try adding a dash of hot sauce or a chopped jalapeño if you like extra heat.
For a slower cooking option, combine all ingredients except cream and cheese in a slow cooker and cook on low for 6-8 hours, adding cream and cheese just before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent curdling of the cream. This soup can also be frozen without cream and cheese, which you can add fresh when reheating.

How to Serve

A bowl filled with creamy soup showing a mix of yellow corn kernels, black beans, ground meat, and small pieces of red tomatoes, all floating in a light orange broth. On top, there are three triangular yellow tortilla chips standing upright and a small green cilantro leaf in the center as garnish. The bowl is white with a textured pattern on the outside, set 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 use other types of beans?

Yes, you can substitute black beans with pinto, kidney, or any canned beans you prefer without affecting the flavor too much.

How can I make this soup vegetarian?

Replace the ground beef with plant-based meat or extra beans, and use vegetable broth instead of beef broth. You can also skip the cheese or use a dairy-free alternative to keep it completely vegetarian or vegan.