Creamy Cowboy Soup Recipe

Introduction

Creamy Cowboy Soup is a hearty and flavorful dish perfect for chilly days or anytime you crave a satisfying, comforting meal. Packed with beef, beans, potatoes, and a rich creamy finish, it combines classic cowboy flavors in a simple, one-pot recipe.

Ingredients

• 1 lb Ground Beef (or turkey or meat alternative)
• 1 large Onion (yellow or white for best flavor)
• 3 cloves Garlic (minced)
• 4 cups Beef Broth (or vegetable broth for vegetarian option)
• 14.5 oz Diced Tomatoes (canned with juice)
• 1 cup Corn (canned or frozen)
• 15 oz Black Beans (drained and rinsed if canned)
• 2 medium Potatoes (Yukon Gold or russet, diced small)
• 1 tbsp Smoked Paprika
• 1 tbsp Chili Powder (adjust for heat preference)
• 1 tsp Cumin
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Black Pepper (adjust to taste)
• 1 cup Heavy Cream (or coconut milk for dairy-free)
• 1 cup Shredded Cheddar Cheese (fresh cheese preferred)

Instructions

1. Step 1: In a large Dutch oven, heat over medium-high heat and add the ground beef. Cook until fully browned, about 5-7 minutes, breaking it apart with a wooden spoon as it cooks. Drain any excess grease.
2. Step 2: Add the diced onion and minced garlic to the pot, stirring for about 2-3 minutes until the onion becomes translucent and fragrant.
3. Step 3: Stir in the beef broth, diced tomatoes (with juice), corn, black beans, and potato cubes, along with the spices: smoked paprika, chili powder, cumin, salt, and black pepper. Mix thoroughly.
4. Step 4: Bring the soup mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, stirring occasionally.
5. Step 5: Once the potatoes are tender, stir in the heavy cream and shredded cheddar cheese. Cook for an additional 5 minutes until cheese melts and soup is creamy.
6. Step 6: Ladle the Creamy Cowboy Soup into bowls, garnishing with sliced green onions, extra cheese, or tortilla chips. Serve hot.

Tips & Variations

• For a vegetarian version, use vegetable broth and substitute ground beef with a plant-based meat alternative or extra beans and vegetables.
• Adjust chili powder quantity to control the heat level according to your preference.
• Swap heavy cream for coconut milk to make this recipe dairy-free without losing creaminess.
• Adding smoked sausage or bacon can deepen the flavor if you’re not avoiding meat.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to prevent curdling of the cream. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as flavors meld. Prepare it in advance and refrigerate or freeze for convenient reheating.

What can I use instead of potatoes?

You can substitute potatoes with sweet potatoes or additional beans for different texture and flavor. Just adjust cooking time until tender.

Creamy Cowboy Soup Recipe

Print Recipe

★★★★★

4.8 from 55 reviews

A hearty and flavorful Creamy Cowboy Soup featuring ground beef, potatoes, black beans, corn, and smoky spices simmered to perfection with cream and cheddar cheese for a comforting meal.

• Author: Mila
• 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

Meat and Dairy

• 1 lb Ground Beef (or turkey or meat alternative)
• 1 cup Heavy Cream (or coconut milk for dairy-free)
• 1 cup Shredded Cheddar Cheese (fresh cheese preferred)

Vegetables and Legumes

• 1 large Onion (yellow or white for best flavor)
• 3 cloves Garlic (minced)
• 14.5 oz Diced Tomatoes (canned with juice)
• 1 cup Corn (canned or frozen)
• 15 oz Black Beans (drained and rinsed if canned)
• 2 medium Potatoes (Yukon Gold or russet, diced small)

Broth and Spices

• 4 cups Beef Broth (or vegetable broth for vegetarian option)
• 1 tbsp Smoked Paprika
• 1 tbsp Chili Powder (adjust for heat preference)
• 1 tsp Cumin
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Black Pepper (adjust to taste)

Instructions

1. Brown the Meat: In a large Dutch oven heated over medium-high heat, add the ground beef and cook until fully browned, roughly 5-7 minutes, breaking it apart continuously with a wooden spoon. Drain excess grease for a leaner soup.
2. Sauté Onion and Garlic: Add diced onion and minced garlic to the pot with the browned beef. Stir and cook for 2-3 minutes until the onion becomes translucent and fragrant.
3. Add Broth, Vegetables, and Spices: Pour in beef broth, diced tomatoes with their juice, corn, black beans, and diced potatoes. Add smoked paprika, chili powder, cumin, salt, and black pepper. Stir thoroughly to combine all ingredients evenly.
4. Simmer the Soup: Bring the mixture to a gentle boil, then reduce heat to low and cover. Let the soup simmer for 20-25 minutes, stirring occasionally, until the potatoes are tender.
5. Add Cream and Cheese: Once potatoes are soft, stir in heavy cream and shredded cheddar cheese. Continue cooking for another 5 minutes until the cheese melts and the soup is creamy.
6. Serve: Ladle the soup into bowls. Garnish with sliced green onions, extra cheese, or tortilla chips if desired. Serve hot and enjoy.

Notes

• For a vegetarian version, use vegetable broth and a meat alternative or omit meat completely.
• Adjust chili powder quantity based on your preferred spice level.
• Use coconut milk instead of heavy cream for a dairy-free option.
• Drain canned beans and corn thoroughly to avoid sogginess.
• Adding garnish like green onions or tortilla chips adds texture and flavor variety.

Keywords: Creamy Cowboy Soup, ground beef soup, hearty soup, southwestern soup, creamy soup, potato soup, black bean soup