Creamy Cowboy Soup Recipe
Creamy Cowboy Soup is a hearty, comforting one-pot dish featuring ground beef, black beans, corn, tomatoes, and potatoes in a rich, creamy broth. Infused with smoky paprika, chili powder, and Tex-Mex spices, this soup is perfect for a cozy dinner or meal prep, delivering bold flavors and satisfying warmth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Ingredients
Scale
Core 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
Optional Toppings
- Sliced green onions
- Extra shredded cheese
- Crushed tortilla chips
Instructions
- Cook the Beef: 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 as it cooks. Drain excess grease to prevent an oily soup.
- Sauté Aromatics: Add the diced onion and minced garlic to the pot with the beef. Stir and cook for 2-3 minutes until they soften and become fragrant, enhancing the soup’s depth.
- Build the Soup Base: Stir in 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 thoroughly to combine all flavors.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- Make It Creamy: Stir in the heavy cream and shredded cheddar cheese. Continue stirring until the cheese melts completely and the soup gains a creamy, cheesy texture. Allow it to cook for an additional 5 minutes to blend the flavors.
- Serve & Enjoy: Ladle the hot soup into bowls. Garnish with sliced green onions, extra shredded cheese, or crushed tortilla chips if desired, and serve immediately for a warm, comforting meal.
Notes
- Make it spicy by adding diced jalapeños or a pinch of red pepper flakes.
- For a dairy-free version, substitute heavy cream with coconut milk and use dairy-free cheese.
- You can prepare this soup in a slow cooker by browning the beef first, then cooking all ingredients except cream and cheese on low for 6-8 hours; add cream and cheese before serving.
- Leftover soup tastes even better the next day, so refrigerate and reheat gently on the stovetop.
Keywords: Creamy Cowboy Soup, Tex-Mex soup, creamy beef soup, ground beef soup, black bean soup, hearty soup recipe, easy dinner recipes, one-pot soup, cheesy soup, comfort food
Find it online: https://liamjayne.com/creamy-cowboy-soup-recipe-2/
