Go Back
–+ servings
Bowl of creamy cowboy soup topped with fresh herbs and spices.

Creamy Cowboy Soup

A cozy, savory soup blending seasoned ground beef with potatoes, black beans, corn, and a rich finish of cream and cheddar, perfect for a hearty family meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Southwestern
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef (or turkey or plant-based alternative) Brown the meat well for depth of flavor.
  • 1 large onion, chopped (yellow or white) Sauté until translucent.
  • 3 cloves garlic, minced Add with onions.
  • 4 cups beef broth (or vegetable broth for vegetarian version) Use low-sodium if desired.
  • 14.5 oz canned diced tomatoes, with juice Add to the broth.
  • 1 cup corn (canned or frozen) Add to the mixture.
  • 15 oz black beans, drained and rinsed if canned Add after broth.
  • 2 medium potatoes, diced small (Yukon Gold or russet) Small dice speeds cooking.
  • 1 tbsp smoked paprika For added flavor.
  • 1 tbsp chili powder (adjust to heat preference) Adjust for desired spiciness.
  • 1 tsp ground cumin
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper (adjust to taste)
  • 1 cup heavy cream (or coconut milk for dairy-free) Add off the heat to prevent curdling.
  • 1 cup shredded cheddar cheese (freshly shredded melts best) Add gradually for best melting.

Method
 

Preparation
  1. Heat a large pot over medium. Add the ground beef and cook, breaking it up, until browned and no longer pink, about 5 to 7 minutes.
  2. Drain excess fat if desired. If using a meat alternative, cook per package instructions and set aside in the pot.
  3. Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 3 to 4 minutes.
  4. Pour in the broth and add the diced tomatoes with their juice. Stir in the corn and black beans.
  5. Add the diced potatoes, smoked paprika, chili powder, cumin, salt, and black pepper. Stir to combine and bring the mixture to a gentle simmer.
Cooking
  1. Simmer until the potatoes are tender, about 12 to 15 minutes depending on dice size.
  2. Reduce heat to low and stir in the heavy cream. Add the shredded cheddar cheese a handful at a time, stirring until melted and smooth.
  3. Taste and adjust seasoning with additional salt, pepper, or chili powder before serving.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 12gSodium: 800mgFiber: 8gSugar: 4g

Notes

Serve hot with extra cheddar and toppings like green onions, sour cream, or crushed tortilla chips. Refrigerate leftovers in an airtight container for 3 to 4 days, or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!