Creamy Cowboy Soup Recipe

why make this recipe

Creamy Cowboy Soup is a hearty and comforting dish perfect for chilly days. This recipe combines tender ground beef with vibrant veggies and spices to create a warm, flavorful soup. It’s not only delicious but also easy to make, making it a great choice for busy weeknights or cozy family dinners. Plus, the creamy texture and cheesy finish elevate this soup to a whole new level!

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, cook the ground beef over medium heat until browned. Break it apart with a spatula as it cooks.

Step 2: Sauté Aromatics
Add the diced onion and minced garlic to the pot. Sauté until the onion is soft and translucent.

Step 3: Build the Soup Base
Stir in the beef broth, diced tomatoes (with juice), corn, black beans, tomatoes with green chilies, and diced potatoes. Add the smoked paprika, chili powder, ground cumin, salt, and black pepper. Mix well.

Step 4: Simmer the Soup
Bring the mixture to a boil. Reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes are tender.

Step 5: Make It Creamy
Stir in the heavy cream or half-and-half and let the soup warm through. Add shredded cheddar cheese and stir until melted.

Step 6: Serve & Enjoy
Ladle the soup into bowls and top with sliced green onions, extra shredded cheese, and crushed tortilla chips for crunch.

how to serve Creamy Cowboy Soup

Serve this soup warm, garnished with green onions and extra cheese. Pair it with warm bread or a side salad to complete your meal. It’s perfect for family gatherings or as a comforting dinner after a long day.

how to store Creamy Cowboy Soup

Store any leftover Creamy Cowboy Soup in an airtight container in the refrigerator. It’s best enjoyed within 3-4 days. To reheat, warm it on the stove or in the microwave, adding a splash of broth or cream if needed.

tips to make Creamy Cowboy Soup

• For added flavor, try using a mix of beef broth and chicken broth.
• If you like more heat, add some diced jalapeños or a dash of hot sauce.
• Feel free to add other vegetables like bell peppers or spinach for extra nutrition.
• If you want a thicker soup, you can mash some of the potatoes while cooking.

variation

You can make this soup vegetarian by substituting ground beef with a plant-based meat alternative or omitting the meat altogether. Use vegetable broth and add more beans or lentils for protein.

FAQs

1. Can I freeze Creamy Cowboy Soup?
Yes, you can freeze it! Just let it cool completely and store it in a freezer-safe container. It should be good for up to 3 months.

2. Can I make this soup in a slow cooker?
Absolutely! Brown the beef and sauté the onion and garlic first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the cream and cheese at the end.

3. Is there a dairy-free option for this recipe?
Yes! You can use coconut milk or a dairy-free cream substitute along with nutritional yeast for a cheesy flavor without the dairy.

Creamy Cowboy Soup

A hearty and comforting soup made with ground beef, vibrant veggies, and creamy textures, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth Can mix with chicken broth for more flavor.
• 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
• 1 cup shredded cheddar cheese
• Sliced green onions
• Extra shredded cheese
• Crushed tortilla chips

Method

 

Preparation

1. In a large pot, cook the ground beef over medium heat until browned. Break it apart with a spatula as it cooks.
2. Add the diced onion and minced garlic to the pot. Sauté until the onion is soft and translucent.

Building the Soup

1. Stir in the beef broth, diced tomatoes with juice, corn, black beans, diced tomatoes with green chilies, and diced potatoes.
2. Add the smoked paprika, chili powder, ground cumin, salt, and black pepper. Mix well.

Cooking

1. Bring the mixture to a boil. Reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes are tender.

Finishing Touches

1. Stir in the heavy cream or half-and-half and let the soup warm through.
2. Add shredded cheddar cheese and stir until melted.

Serving

1. Ladle the soup into bowls and top with sliced green onions, extra shredded cheese, and crushed tortilla chips.

Notes

For added flavor, try using a mix of beef broth and chicken broth. If you like more heat, add diced jalapeños or a dash of hot sauce. Feel free to add other vegetables like bell peppers or spinach for extra nutrition. If you want a thicker soup, mash some of the potatoes while cooking.