Gluten-Free Cowboy Soup

This Gluten-Free Cowboy Soup is my family’s ultimate comfort meal when we need something hearty and satisfying that doesn’t take all day. It’s packed with lean ground beef, tender potatoes, black beans, pinto beans, corn, and warm Southwestern spices that fill every bowl with bold, rustic flavors. I discovered this recipe on a particularly hectic weeknight when I needed to throw together something filling from pantry staples, and it’s been on repeat ever since.

The beauty of this gluten-free cowboy soup is how all those simple ingredients come together to create something so much greater than the sum of its parts. The smoky paprika and cumin add depth, the beans make it incredibly filling, and the potatoes soak up all those delicious spices. My kids practically lick their bowls clean, and I love that it’s naturally gluten-free without any special substitutions. It’s ranch-style cooking at its finest, ready in under an hour from start to finish.

Ingredients You’ll Need for Cowboy Soup

I always use lean ground beef to keep the soup from getting greasy, but ground turkey works beautifully for a lighter version. Pro tip: Yukon gold potatoes hold their shape better than russets and add a naturally creamy texture to the broth.

• 1 lb lean ground beef (or ground turkey for lighter option)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and cubed (Yukon gold or red potatoes work best)
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can pinto beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 (15 oz) can diced tomatoes
• 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
• 4 cups gluten-free beef broth
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 1 tablespoon olive oil
• Optional toppings: shredded cheddar, chopped cilantro, avocado slices, or gluten-free tortilla chips

For the best flavor, use fire-roasted diced tomatoes if you can find them. The smoky notes complement the spices perfectly and add an extra layer of complexity to this gluten-free cowboy soup.

How to Make This Hearty Soup

I recommend getting all your ingredients prepped before you start cooking so the process flows smoothly. This cowboy soup comes together quickly once you begin, and having everything ready makes it even easier.

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat until it shimmers and moves freely across the bottom. Add the ground beef and cook until completely browned, breaking it up with a spoon as it cooks. You want nice small crumbles, not big chunks.

Step 2: Carefully drain any excess fat from the skillet using a spoon or by transferring the beef to a colander. This step is important to prevent greasy soup. Return the pot to the heat.

Step 3: Add the diced onion to the pot with the beef and cook until softened and fragrant, about 2 to 3 minutes, stirring frequently. The onion should turn translucent and smell amazing. Add the minced garlic and cook for another minute, stirring constantly so it doesn’t burn and turn bitter.

Step 4: Stir in the cubed potatoes, rinsed black beans, rinsed pinto beans, drained corn, diced tomatoes, and diced tomatoes with green chilies. Mix everything well to combine all those colorful ingredients.

Step 5: Pour in the gluten-free beef broth and stir everything together. Season with smoked paprika, chili powder, cumin, oregano, salt, and pepper. Give it all a good stir so the spices distribute evenly throughout the soup.

Step 6: Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for about 30 minutes, or until the potatoes are fork-tender and the soup has thickened slightly. The potatoes should be soft but still hold their shape, not mushy.

Step 7: Taste and adjust seasoning as needed. If you like it spicier, add a dash of cayenne pepper or a few sliced jalapeños. The flavors should be bold and well-balanced.

Step 8: Serve hot with your favorite toppings. I love piling on shredded cheese, a sprinkle of fresh cilantro, and a handful of gluten-free tortilla chips for crunch. Avocado slices add wonderful creaminess too.

What to Serve with Cowboy Soup

This gluten-free cowboy soup is hearty enough to stand alone but pairs beautifully with simple sides.

Gluten-free cornbread: The slightly sweet, crumbly texture is perfect for soaking up the smoky, savory broth and adds satisfying contrast to the soup.

Crisp green salad: Fresh lettuce with tangy vinaigrette cuts through the richness of the beef and beans while adding refreshing crunch and nutrients.

Mexican rice: Fluffy cilantro-lime rice makes this cowboy soup feel like a complete, restaurant-quality Tex-Mex meal at home.

Gluten-free tortilla chips: Perfect for dipping and adding crunch, plus they’re naturally gluten-free and pair beautifully with the Southwestern flavors.

More Hearty Soups for Your Menu

This satisfying Gluten-Free Cowboy Soup pairs wonderfully with other protein-packed bowls that bring bold flavors home. When craving creamy, indulgent textures, the Cajun Potato Soup delivers smoky andouille sausage with a spicy kick, while the Creamy Cowboy Soup offers a ranch-flavored twist on this classic.

For soup lovers who appreciate hearty, filling meals similar to this cowboy recipe, the Slow Cooker Cowboy Soup brings set-it-and-forget-it convenience with the same Southwestern flair. Round out your comfort food menu with warm Texas Roadhouse Dinner Rolls for dipping into that delicious broth, or serve alongside Chicken Tortilla Soup for a complete Tex-Mex soup spread.

Storing Your Cowboy Soup

This gluten-free cowboy soup stores beautifully in an airtight container in the refrigerator for up to 3 to 4 days. The flavors actually improve overnight as everything melds together, making leftovers even more delicious.

For freezing, transfer cooled soup to freezer-safe containers, leaving about an inch of space at the top for expansion. It freezes perfectly for up to 3 months without losing flavor or texture.

Pro tip: when reheating, warm it gently on the stovetop or in the microwave until heated through. You might need to add a splash of beef broth to thin it out slightly, as the potatoes and beans absorb liquid over time.

Your Cowboy Soup Questions Answered

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