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Creamy Cowboy Soup

Creamy Cowboy Soup

A hearty, comforting soup loaded with ground beef, black beans, corn, and potatoes in a rich, creamy broth. Perfect for busy weeknights and incredibly customizable to suit any dietary preference.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 lb Ground Beef or turkey, chicken, or plant-based alternative
  • 1 large Onion diced (yellow or white)
  • 3 cloves Garlic minced
  • 4 cups Beef Broth or vegetable broth
  • 14.5 oz Diced Tomatoes canned with juice
  • 1 cup Corn Kernels fresh, frozen, or canned
  • 15 oz Black Beans drained and rinsed
  • 2 medium Potatoes diced small (Yukon Gold or russet)
Spice Blend
  • 1 tbsp Smoked Paprika
  • 1 tbsp Chili Powder adjust to heat preference
  • 1 tsp Cumin
  • 1 tsp Salt adjust to taste
  • 0.5 tsp Black Pepper adjust to taste
Creamy Finish
  • 1 cup Heavy Cream or coconut milk for dairy-free
  • 1 cup Shredded Cheddar Cheese freshly shredded preferred

Equipment

  • Large Dutch Oven or Heavy-Bottomed Pot
  • Wooden Spoon
  • Sharp knife
  • Cutting board

Method
 

  1. Place a large Dutch oven over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it apart with a wooden spoon until fully browned with a nice crust. Drain excess fat, leaving about 1 tablespoon in the pot.
  2. Add diced onion and minced garlic to the pot. Stir for 2 to 3 minutes until the onion becomes translucent and fragrant.
  3. Pour in the beef broth, then add diced tomatoes with their juice, corn, black beans, and diced potatoes. Stir in smoked paprika, chili powder, cumin, salt, and black pepper. Mix thoroughly to distribute spices evenly.
  4. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes, stirring occasionally, until potatoes are fork-tender.
  5. Stir in heavy cream and shredded cheddar cheese. Cook for an additional 5 minutes on low heat until cheese melts completely and soup becomes creamy and luscious.
  6. Ladle into bowls and garnish with sliced green onions, extra cheese, sour cream, or tortilla chips. Serve hot and enjoy.

Notes

Storage: Keep in an airtight container in the refrigerator for up to 3 days. Flavors deepen overnight.
Freezing: Freeze without cream and cheese for up to 3 months. Add these fresh when reheating.
Make-Ahead: Prepare everything except cream and cheese up to 24 hours in advance. Add during final reheating.
Slow Cooker: Brown beef first, then cook all ingredients except cream and cheese on low for 6-8 hours. Add cream and cheese during last 15 minutes.