Why Make This Recipe
Creamy Cowboy Soup is a hearty and comforting dish that combines the rich flavors of beef, beans, and fresh vegetables. It’s a perfect one-pot meal for busy weeknights or chilly days. This soup is not only delicious but also easy to prepare, making it a great choice for families or gatherings. Its creamy texture and delightful taste will surely please everyone at the table.
How to Make Creamy Cowboy Soup
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
- Sliced green onions
- Extra shredded cheese
- Crushed tortilla chips
Directions:
Step 1: Cook the Beef
In a large pot over medium heat, brown the ground beef until it is no longer pink. Drain excess fat if needed.
Step 2: Sauté Aromatics
Add the diced onion and minced garlic to the pot. Sauté until the onion is soft and translucent, about 3-5 minutes.
Step 3: Build the Soup Base
Stir in the beef broth, diced tomatoes with juice, corn, black beans, diced tomatoes with green chilies, and diced potatoes. Mix well.
Step 4: Simmer the Soup
Add the smoked paprika, chili powder, ground cumin, salt, and black pepper. Bring the soup to a boil, then reduce heat and let it simmer for about 20-25 minutes, or until the potatoes are tender.
Step 5: Make It Creamy
Stir in the heavy cream (or half-and-half) and shredded cheddar cheese until the cheese melts and the soup is creamy.
Step 6: Serve & Enjoy
Once everything is well combined and heated through, serve the soup hot.
How to Serve Creamy Cowboy Soup
Serve Creamy Cowboy Soup in bowls and top with sliced green onions and extra shredded cheese. For added crunch, sprinkle crushed tortilla chips on top. This soup is great on its own but pairs well with crusty bread or a side salad.
How to Store Creamy Cowboy Soup
Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. To reheat, simply warm it in a saucepan over low heat, adding a little broth or water if needed to thin it out.
Tips to Make Creamy Cowboy Soup
- For a spicier kick, add diced jalapeños or increase the amount of chili powder.
- You can use ground turkey or chicken as a leaner alternative to beef.
- Feel free to mix and match vegetables, adding bell peppers, carrots, or zucchini based on what you have on hand.
- If you want a thicker soup, you can blend part of the soup after it simmers and return it to the pot.
Variation
You can turn this soup into a vegetarian option by omitting the ground beef and using vegetable broth instead. Add more beans or tofu for protein and plenty of vegetables for added flavor.
FAQs
Can I use other types of meat?
Yes, you can substitute ground beef with ground turkey, chicken, or even sausage for a different flavor.
Can I make this soup in advance?
Absolutely! This soup tastes even better the next day as the flavors meld together. Just store it properly in the fridge.
Is it okay to freeze Creamy Cowboy Soup?
Yes, you can freeze it. However, dairy-based soups may change texture slightly upon thawing. It’s best to add cream when reheating rather than freezing it.
Creamy Cowboy Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and comforting one-pot meal combining beef, beans, and fresh vegetables, perfect for busy weeknights or chilly days.
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
- Sliced green onions
- Extra shredded cheese
- Crushed tortilla chips
Instructions
- In a large pot over medium heat, brown the ground beef until it is no longer pink. Drain excess fat if needed.
- Add the diced onion and minced garlic to the pot. Sauté until the onion is soft and translucent, about 3-5 minutes.
- Stir in the beef broth, diced tomatoes with juice, corn, black beans, diced tomatoes with green chilies, and diced potatoes. Mix well.
- Add the smoked paprika, chili powder, ground cumin, salt, and black pepper. Bring the soup to a boil, then reduce heat and let it simmer for about 20-25 minutes, or until the potatoes are tender.
- Stir in the heavy cream (or half-and-half) and shredded cheddar cheese until the cheese melts and the soup is creamy.
- Once everything is well combined and heated through, serve the soup hot.
Notes
For a spicier kick, add diced jalapeños or increase the amount of chili powder. You can substitute ground beef with turkey or chicken for a leaner option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg
Keywords: soup, cowboy soup, comforting, one-pot meal, hearty meal