This Creamy Cowboy Soup is a hearty, comforting blend of ground beef, beans, corn, tomatoes, and tender potatoes, simmered with smoky spices and finished with a creamy cheddar cheese broth. Perfect for a warming dinner that combines robust flavors and rich textures in every spoonful.
Total Time:50 minutes
Yield:6 servings
Ingredients
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
Cook the Beef: Heat a large Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess grease to keep the soup from being too oily.
Sauté Aromatics: Add the diced onion and minced garlic to the browned beef. Cook for 2-3 minutes until the onions are softened and fragrant, stirring occasionally to avoid burning.
Build the Soup Base: Stir in the beef broth, diced tomatoes with juice, drained corn, drained and rinsed black beans, diced tomatoes with green chilies, and diced potatoes. Sprinkle in the smoked paprika, chili powder, ground cumin, and season with salt and black pepper. Mix everything well to combine the flavors.
Simmer the Soup: Bring the soup to a rolling boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 25 minutes, or until the potatoes become tender when pierced with a fork.
Make It Creamy: Stir in the heavy cream and shredded cheddar cheese until the cheese fully melts and the soup develops a rich, creamy texture. Continue cooking for another 5 minutes, stirring occasionally to prevent sticking.
Serve & Enjoy: Ladle the creamy cowboy soup into bowls. Garnish with sliced green onions, extra shredded cheese, or crushed tortilla chips if desired. Serve hot and savor the comforting warmth and bold flavors.
Notes
For a lighter option, use half-and-half instead of heavy cream.
You can substitute ground turkey or chicken to make it leaner.
Add a pinch of cayenne pepper if you prefer a spicier soup.
Use peeled or unpeeled potatoes depending on your texture preference.
Leftovers store well in the refrigerator up to 3 days and can be reheated gently on the stovetop.
