Creamy Cowboy Soup Recipe

Introduction

Creamy Cowboy Soup is a hearty and comforting dish packed with ground beef, potatoes, beans, and a rich blend of spices. This Southwestern American classic is perfect for chilly evenings when you want a filling yet flavorful meal that’s easy to make. With its creamy texture and bold flavors, it’s sure to become a family favorite.

Ingredients

• 1 pound ground beef (or turkey)
• 1 tablespoon olive oil (if needed)
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 1 can (15 oz) corn, drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 can (10 oz) Rotel or any spicy diced tomatoes
• 4 cups beef broth or chicken broth
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• 1 cup heavy cream (or half-and-half)
• 1 cup shredded cheddar cheese
• 2 tablespoons cream cheese (optional)
• Fresh cilantro or parsley, for garnish

Instructions

1. Step 1: In a large soup pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart. Drain fat if necessary.
2. Step 2: Add diced onion and minced garlic. Cook for 3–4 minutes until fragrant and translucent.
3. Step 3: Stir in potatoes, chili powder, smoked paprika, cumin, salt, and black pepper.
4. Step 4: Pour in broth, diced tomatoes with green chilies, Rotel, corn, and both beans. Stir and bring to a boil. Reduce heat and simmer for 20 minutes.
5. Step 5: Once potatoes are tender, reduce heat and stir in heavy cream, cheddar cheese, and cream cheese (if using). Stir until melted and smooth.
6. Step 6: Taste the soup and adjust seasoning as needed.
7. Step 7: Serve hot, garnished with fresh cilantro or parsley. Add sour cream or extra cheese if desired.

Tips & Variations

• Make it spicier by adding chopped jalapeños or using hot Rotel tomatoes.
• The soup thickens as it sits; add extra broth when reheating to reach desired consistency.
• For freezing, omit dairy ingredients and add cream and cheese when reheating for best texture.
• This soup is perfect for meal prepping and tastes even better the next day.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove and add extra broth if the soup has thickened. If freezing, leave out the cream and cheeses and add them fresh during reheating for optimal flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of beef?

Yes, ground turkey is a great leaner alternative and works well in this recipe without compromising flavor.

What can I substitute for heavy cream?

You can use half-and-half or a blend of milk and cream cheese for a lighter yet creamy texture.

Creamy Cowboy Soup Recipe

Print Recipe

★★★★★

5 from 108 reviews

This Creamy Cowboy Soup is a hearty, comforting Southwestern American dish featuring ground beef, potatoes, beans, corn, and tomatoes in a creamy, cheesy broth. Perfect for chilly days or meal prep, it balances bold spices with rich dairy for a satisfying one-pot meal.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Southwestern American

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 pound ground beef (or turkey)
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced

Canned Goods

• 1 can (15 oz) corn, drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 can (10 oz) Rotel or any spicy diced tomatoes

Liquids and Dairy

• 1 tablespoon olive oil (if needed)
• 4 cups beef broth or chicken broth
• 1 cup heavy cream (or half-and-half)
• 1 cup shredded cheddar cheese
• 2 tablespoons cream cheese (optional)

Spices

• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper

Garnish

• Fresh cilantro or parsley, for garnish

Instructions

1. Brown the Meat: In a large soup pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart. Drain fat if necessary to reduce grease.
2. Sauté Aromatics: Add diced onion and minced garlic to the browned meat. Cook for 3–4 minutes until onion is fragrant and translucent, building the soup’s base flavor.
3. Add Potatoes and Spices: Stir in the peeled and diced potatoes along with chili powder, smoked paprika, cumin, salt, and black pepper for a seasoned backbone.
4. Add Liquids and Canned Goods: Pour in the broth, diced tomatoes with green chilies, Rotel tomatoes, corn, black beans, and pinto beans. Stir everything to combine and bring the mixture to a boil, then reduce heat to simmer.
5. Simmer the Soup: Let the soup simmer gently for about 20 minutes, or until the potatoes are tender, allowing flavors to meld together harmoniously.
6. Add Cream and Cheese: Reduce heat to low and stir in heavy cream, shredded cheddar cheese, and cream cheese. Mix until all cheeses are melted and the soup turns thick and creamy.
7. Adjust and Serve: Taste the soup and adjust seasoning as needed. Serve hot garnished with fresh cilantro or parsley. Optional toppings such as sour cream or extra cheese can be added.

Notes

• Make it spicier by adding jalapeños or using hot Rotel tomatoes.
• Soup thickens as it sits; add more broth when reheating to adjust consistency.
• When freezing, omit dairy and add cream and cheese fresh when reheating for best texture.
• This soup is great for meal prep and makes excellent leftovers.

Keywords: creamy cowboy soup, southwestern soup, ground beef soup, hearty soup, cheesy soup, potato soup, bean soup, one pot meal