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Creamy Cowboy Soup

Creamy Cowboy Soup
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A warm, comforting one-pot dish that combines ground beef, black beans, corn, tomatoes, and potatoes in a rich, creamy broth. Perfect for busy nights with smoky paprika and chili powder for Tex-Mex flavors.

Ingredients

Scale
  • 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
  • 1/2 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. Heat a large Dutch oven over medium-high heat. Add ground beef and cook until browned, about 5-7 minutes. Drain excess grease.
  2. Add diced onion and minced garlic to the beef. Cook for 2-3 minutes until softened and fragrant.
  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. Bring the soup to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until potatoes are tender.
  5. Stir in heavy cream and shredded cheddar cheese. Cook for another 5 minutes until the cheese melts and the soup becomes creamy.
  6. Ladle the soup into bowls. Garnish with green onions, extra cheese, or crushed tortilla chips. Serve hot and enjoy.

Notes

  • Use 80/20 ground beef for best flavor and texture. Always drain excess grease.
  • Fresh shredded cheese melts smoother than pre-shredded varieties.
  • Add diced jalapeños or red pepper flakes for extra heat.
  • Leftovers taste even better the next day as flavors continue to develop.

Nutrition

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