Go Back

Creamy Cowboy Soup

A warm and hearty soup that combines beef, corn, beans, potatoes, and tomatoes in a creamy broth, perfect for a comforting weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Can substitute with ground turkey
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups beef broth Can use vegetable broth for a vegetarian option
  • 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) Cut into uniform pieces
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder Adjust for spice preference
  • ½ teaspoon ground cumin
  • Salt and black pepper, to taste
  • 1 cup heavy cream or half-and-half Use half-and-half for a lower fat option
  • 1 cup shredded cheddar cheese Plus extra for serving
  • Sliced green onions For garnish
  • Crushed tortilla chips For garnish

Method
 

Cook the Beef
  1. Heat a large pot over medium-high heat. Add the ground beef and cook until browned. Break it up with a spoon. Drain excess fat if needed.
Sauté Aromatics
  1. Add diced onion and minced garlic to the pot. Cook 2–3 minutes until the onion is soft.
Build the Soup Base
  1. Pour in the beef broth, diced tomatoes with juice, diced tomatoes with green chilies, corn, black beans, and diced potatoes. Stir in smoked paprika, chili powder, cumin, salt, and pepper.
Simmer the Soup
  1. Bring to a boil, then lower heat to a simmer. Cook for 15–20 minutes until the potatoes are tender.
Make It Creamy
  1. Stir in the heavy cream or half-and-half and shredded cheddar cheese. Heat gently until the cheese melts and the soup is smooth.
Serve & Enjoy
  1. Ladle into bowls. Top with sliced green onions, extra cheese, and crushed tortilla chips.

Notes

Cool the soup to room temperature, then put it in airtight containers. Store in the fridge up to 3–4 days. Reheat on the stove over low heat and stir so the cream does not separate.