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Creamy Cowboy Soup

A warm and filling soup that combines beef, corn, beans, tomatoes, and potatoes in a creamy base, perfect for a quick weeknight meal.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 500

Ingredients
  

Main Ingredients
  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, 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

Method
 

Preparation
  1. Heat a large pot over medium-high heat. Add the ground beef and cook until no longer pink. Drain excess fat if needed.
  2. Add the diced onion and minced garlic to the pot. Cook until the onion is soft and translucent, about 3–4 minutes.
  3. Pour in beef broth. Add diced tomatoes with juice, corn, black beans, diced tomatoes with green chilies, potatoes, smoked paprika, chili powder, cumin, salt, and pepper. Stir well.
  4. Bring to a boil, then lower heat and simmer for 15–20 minutes, or until potatoes are tender and flavors meld.
  5. Stir in heavy cream or half-and-half. Add shredded cheddar cheese and stir until melted and smooth. Taste and adjust salt and pepper.
  6. Ladle into bowls. Top with sliced green onions, extra cheese, and crushed tortilla chips. Serve hot.

Notes

For best flavor, brown the beef well. If the soup thickens in the fridge, thin with broth or milk when reheating. Use canned beans and corn to save time. Variations include making it vegetarian with vegetable broth and beans, or adding bacon or sausage for flavor.