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–+ servings

Creamy Cowboy Soup

A hearty one-pot soup filled with beef, beans, potatoes, and a creamy finish that makes for a satisfying meal perfect for busy nights or casual weekends.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef You can substitute with ground turkey or a plant-based option.
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups beef broth Low sodium if preferred.
  • 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
  • to taste Salt and black pepper Adjust to preference.
  • 1 cup heavy cream or half-and-half Half-and-half for a lighter finish.
  • 1 cup shredded cheddar cheese
Toppings
  • to taste sliced green onions For topping.
  • to taste extra shredded cheese For topping.
  • to taste crushed tortilla chips For crunch.

Method
 

Preparation
  1. Heat a large pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off excess fat.
  2. Add the diced onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion turns translucent.
Cooking
  1. Pour in the beef broth and add both cans of diced tomatoes with juices, corn, black beans, and diced potatoes.
  2. Stir in smoked paprika, chili powder, ground cumin, and season with salt and black pepper.
  3. Bring the pot to a boil, then lower the heat and simmer for about 20 minutes until the potatoes are fork-tender and the flavors meld.
  4. Reduce heat to low and stir in the heavy cream or half-and-half, then add shredded cheddar cheese. Warm gently until the cheese melts and the soup is silky. Do not boil after adding dairy.
  5. Ladle into bowls and top with sliced green onions, extra cheese, and crushed tortilla chips for texture.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 35gProtein: 28gFat: 22gSaturated Fat: 12gSodium: 800mgFiber: 8gSugar: 3g

Notes

This soup can be stored in the refrigerator for up to 3 to 4 days. It freezes well before adding dairy for up to 3 months. Always reheat gently to prevent curdling.

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