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Creamy Cowboy Soup

Creamy Cowboy Soup in white bowl topped with green onions and shredded cheese
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Hearty one-pot Tex-Mex soup with ground beef, potatoes, black beans, and corn in a rich, creamy broth. Perfect comfort food ready in 50 minutes.

Ingredients

Scale
  • 1 lb ground beef (80/20 or 85/15)
  • 1 tablespoon cooking oil
  • 1 medium yellow or white onion, diced
  • 2 cloves garlic, minced
  • 4 cups beef broth (low-sodium preferred)
  • 1 can (14.5 oz) diced tomatoes with juices (fire-roasted recommended)
  • 1 cup corn kernels (frozen or canned, drained)
  • 1 can (15 oz) black beans, drained and rinsed
  • 3 medium Yukon Gold or red potatoes, diced into 1/2-inch cubes
  • 2 tablespoons smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 cup freshly shredded sharp cheddar cheese
  • Sliced green onions, for garnish (optional)
  • Crushed tortilla chips, for serving (optional)

Instructions

  1. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add ground beef and break into crumbles. Cook 5-7 minutes until browned with no pink remaining. Drain excess fat, leaving about 1 tablespoon.
  2. Add diced onion and cook 3-4 minutes until softened and translucent. Stir in garlic and cook 30 seconds until fragrant.
  3. Pour in beef broth, then add tomatoes with juices, corn, black beans, and diced potatoes. Stir to combine and submerge potatoes in liquid.
  4. Add smoked paprika, chili powder, cumin, salt, and black pepper. Stir well to distribute spices evenly throughout.
  5. Bring to a boil over medium-high heat, then reduce to medium-low. Cover and simmer 20-25 minutes, stirring every 8-10 minutes, until potatoes are fork-tender but hold their shape.
  6. Reduce heat to low. Stir in heavy cream and shredded cheddar cheese. Cook uncovered 5 minutes, stirring occasionally, until cheese melts completely and soup becomes velvety.
  7. Ladle hot soup into bowls. Top with green onions, crushed tortilla chips, or sour cream if desired.

Notes

  • Use Yukon Gold or red potatoes for best texture. Russets work but can become mushy if overcooked.
  • Fire-roasted tomatoes add exceptional smoky depth. Regular diced tomatoes work fine as substitute.
  • For dairy-free version, use full-fat coconut milk instead of heavy cream and omit cheese, or use dairy-free cheese alternative.
  • Soup thickens as it sits. Add splash of broth when reheating to adjust consistency.
  • Ground turkey can replace beef. Add 1 tablespoon olive oil to prevent dryness.
  • For slow cooker: Brown beef and sauté aromatics first, then add all ingredients except cream and cheese. Cook on low 6-8 hours. Stir in cream and cheese last 15 minutes.

Nutrition

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