Creamy Cowboy Soup
A warm and hearty bowl of Creamy Cowboy Soup made with ground beef, beans, and a creamy broth, perfect for chilly evenings and family gatherings.
Ingredients
Main Ingredients
- 1 lb ground beef May substitute with ground turkey or chicken for a lighter option.
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth Can use vegetable broth for vegetarian option.
- 1 can diced tomatoes (14.5-ounce) With juice.
- 1 can whole kernel corn (15-ounce) Drained.
- 1 can black beans (15-ounce) Drained and rinsed.
- 1 can diced tomatoes with green chilies (10-ounce)
- 1 cup diced potatoes Peeled or unpeeled.
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- to taste salt and black pepper
- 1 cup heavy cream or half-and-half Can substitute with coconut milk or Greek yogurt.
- 1 cup shredded cheddar cheese Can try different cheeses like pepper jack.
- to taste sliced green onions For garnish.
- to taste extra shredded cheese For garnish.
- to taste crushed tortilla chips For serving.
Instructions
Preparation
- In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat as necessary.
- Add diced onion and minced garlic to the pot and sauté until onion is translucent and fragrant.
- Stir in beef broth, diced tomatoes (with juice), corn, black beans, diced potatoes, smoked paprika, chili powder, ground cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the potatoes are tender.
- Stir in the heavy cream (or half-and-half) and shredded cheddar cheese. Cook until the cheese has melted and everything is combined.
- Ladle the soup into bowls, top with sliced green onions, extra cheese, and a sprinkling of crushed tortilla chips.
Notes
Leftovers store beautifully in an airtight container for up to three days. Can also be frozen for up to three months. For additional flavor, consider pairing with crusty bread or a side salad.