Creamy Cowboy Soup Recipe

Introduction

Creamy Cowboy Soup is a hearty, comforting dish packed with savory beef, vegetables, and a rich, creamy finish. It’s perfect for chilly evenings when you crave something both filling and flavorful. This one-pot meal brings a touch of southwestern flair to your table with simple, accessible ingredients.

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
• Optional toppings: sliced green onions, extra shredded cheese, crushed tortilla chips

Instructions

1. Step 1: Heat a large Dutch oven over medium-high heat. Add the ground beef and cook until browned, then drain excess grease.
2. Step 2: Add diced onion and minced garlic to the beef. Cook for 2-3 minutes until softened and fragrant.
3. Step 3: Stir in beef broth, diced tomatoes, corn, black beans, diced tomatoes with green chilies, and potatoes. Add smoked paprika, chili powder, cumin, salt, and black pepper. Mix well.
4. Step 4: Bring the soup to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the potatoes are tender.
5. Step 5: Stir in heavy cream and shredded cheddar cheese. Cook for another 5 minutes until the cheese melts and the soup becomes creamy.
6. Step 6: Ladle the soup into bowls. Garnish with green onions, extra cheese, or crushed tortilla chips. Serve hot and enjoy the cozy goodness!

Tips & Variations

• For a milder flavor, use mild diced tomatoes with green chilies or omit the chilies entirely.
• Try swapping ground turkey or chicken for the beef to lighten up the soup.
• Add a dash of hot sauce or chopped jalapeños if you like more heat.
• Use sour cream or Greek yogurt as a topping for added creaminess without extra cooking.
• For a dairy-free version, substitute the cream and cheese with coconut milk and a vegan cheese alternative.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. You can also freeze the soup for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the ground beef with plant-based protein or extra beans and vegetables. Use vegetable broth instead of beef broth for a vegetarian-friendly version.

What can I use if I don’t have diced tomatoes with green chilies?

You can use plain diced tomatoes and add a pinch of cayenne pepper or chopped fresh chilies to mimic the flavor and heat.

Creamy Cowboy Soup Recipe

Print Recipe

★★★★★

4.6 from 131 reviews

Creamy Cowboy Soup is a hearty and comforting dish packed with ground beef, vegetables, beans, and a creamy cheesy finish. This one-pot soup blends smoky spices with tender potatoes and a rich broth, topped with melted cheddar and optional garnishes like green onions and tortilla chips for a satisfying meal perfect for cozy dinners.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Core 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

Optional Toppings

• Sliced green onions
• Extra shredded cheese
• Crushed tortilla chips

Instructions

1. Cook the Beef: Heat a large Dutch oven over medium-high heat. Add ground beef and cook until browned. Drain any excess grease to ensure the soup isn’t too oily.
2. Sauté Aromatics: Add the diced onion and minced garlic to the browned beef. Cook for 2-3 minutes until the onion softens and the garlic becomes fragrant, building a flavorful base.
3. Build the Soup Base: Stir in beef broth, diced tomatoes with juice, whole kernel corn, black beans, diced tomatoes with green chilies, and diced potatoes. Add smoked paprika, chili powder, cumin, salt, and black pepper. Mix everything thoroughly to combine all the flavors.
4. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the potatoes are tender and the flavors meld together.
5. Make It Creamy: Stir in the heavy cream and shredded cheddar cheese. Continue cooking for another 5 minutes, allowing the cheese to melt and the soup to develop a rich, creamy texture.
6. Serve & Enjoy: Ladle the soup into bowls. Garnish with sliced green onions, extra shredded cheese, or crushed tortilla chips as desired. Serve hot for a cozy and hearty meal.

Notes

• You can substitute half-and-half for heavy cream to reduce fat content slightly.
• Adjust the chili powder and diced tomatoes with green chilies if you prefer a milder or spicier soup.
• For a thicker soup, reduce the broth to 3 cups or mash some of the potatoes before adding cream.
• Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stove.
• Adding crushed tortilla chips just before serving adds a nice crunch and texture contrast.

Keywords: Cowboy Soup, creamy soup, beef soup, hearty soup, cheddar cheese soup, one pot meal, comfort food