Creamy Cowboy Soup
A hearty one-pot soup made with ground beef, vegetables, and creamy goodness, perfect for cozy meals on cold days.
Ingredients
Main Ingredients
- 1 lb ground beef Can substitute with ground turkey or chicken for a lighter option.
- 1 small onion, diced
- 2 cloves garlic, minced Be careful not to burn the garlic.
- 4 cups beef broth Can substitute with 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 Can be peeled or unpeeled.
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder For a spicier kick, include diced jalapeños or extra chili powder.
- ½ teaspoon ground cumin
- to taste Salt and black pepper
- 1 cup heavy cream or half-and-half Adjust based on preferred creaminess.
- 1 cup shredded cheddar cheese Can substitute with Monterey Jack or pepper jack for variation.
Instructions
Preparation
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up as it cooks. Once fully browned, drain off any excess grease.
- Reduce heat to medium. Add the diced onion to the pot with the browned beef and sauté for about 5-7 minutes, stirring occasionally until softened and translucent.
- Add the minced garlic to the pot. Stir it in and cook for about 1 minute more until fragrant. Be careful not to burn the garlic.
- Sprinkle in the chili powder, ground cumin, and smoked paprika over the meat and vegetables. Stir everything together well, allowing the spices to toast for about 1 minute.
- Pour in the beef broth. Then, add the undrained can of diced tomatoes, the undrained can of diced tomatoes with green chilies, the diced potatoes, and the drained and rinsed black beans. Stir to combine all ingredients thoroughly.
- Bring the soup to a gentle boil over medium-high heat. Once bubbling, reduce heat to low, cover the pot, and let it simmer for at least 20-25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
- Once the potatoes are tender, stir in the drained whole kernel corn and the heavy cream (or half-and-half). Heat gently until warmed through and the cream is evenly distributed, but do not bring to a rolling boil after adding the cream.
- Taste the soup and season with salt and freshly ground black pepper to your desired taste. Let it simmer for another 5 minutes on low heat, uncovered, to allow flavors to meld.
Serving
- Ladle generous portions of the hot Creamy Cowboy Soup into bowls. Garnish with shredded cheddar cheese before serving. Enjoy immediately!
Notes
To store leftover soup, let it cool down and transfer it to an airtight container. Can be kept in the refrigerator for up to 3-4 days or frozen for up to 3 months.