Description
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. It’s the perfect easy dinner for busy nights, meal prep, or a cozy weekend meal. The smoky paprika and chili powder give it a slight kick, making it full of Tex-Mex flavors.
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
- 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: Cook the Beef
- Heat a large Dutch oven over medium-high heat.
- Add ground beef and cook until browned. Drain excess grease.
Step 2: Sauté Aromatics
- Add diced onion and minced garlic to the beef.
- Cook for 2-3 minutes until softened and fragrant.
Step 3: Build the Soup Base
- Stir in beef broth, diced tomatoes, corn, black beans, diced tomatoes with green chilies, and potatoes.
- Add smoked paprika, chili powder, cumin, salt, and black pepper. Mix well.
Step 4: Simmer the Soup
- Bring the soup to a boil, then reduce heat to low.
- Cover and simmer for 20-25 minutes, or until potatoes are tender.
Step 5: Make It Creamy
- Stir in heavy cream and shredded cheddar cheese.
- Cook for another 5 minutes until the cheese melts and the soup becomes creamy.
Step 6: Serve & Enjoy
- Ladle the soup into bowls.
- Garnish with green onions, extra cheese, or crushed tortilla chips.
- Serve hot and enjoy the cozy goodness!
Notes
✔️ Make it spicy: Add diced jalapeños or a pinch of red pepper flakes.
✔️ Dairy-free option: Use coconut milk instead of heavy cream.
✔️ Slow cooker version: Brown the beef first, then cook on low for 6-8 hours.
✔️ Leftovers? This soup tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: Tex-Mex / American
Nutrition
- Calories: 433
- Sugar: 9g
- Sodium: 967mg
- Fat: 19g
- Saturated Fat: 8g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 69mg