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Creamy Cowboy Soup

A comforting and hearty soup made with ground beef, fresh vegetables, and a creamy finish, perfect for chilly evenings or busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef May substitute with ground turkey
  • 1 small onion, diced
  • 2 cloves garlic, minced Use fresh garlic for better flavor
  • 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
Spices and Seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder Adjust for desired heat
  • ½ teaspoon ground cumin
  • to taste Salt and black pepper
Finishing Ingredients
  • 1 cup heavy cream or half-and-half For a lighter option, use Greek yogurt as a topping
  • 1 cup shredded cheddar cheese Plus extra for serving
  • to taste Sliced green onions For garnish
  • to taste Crushed tortilla chips For garnish and texture

Method
 

Cooking
  1. In a large pot over medium heat, brown the ground beef until fully cooked. Drain the excess fat.
  2. Add the diced onion and minced garlic to the pot, stirring until the onions become translucent.
  3. Pour in the beef broth, diced tomatoes with their juice, corn, black beans, diced tomatoes with green chilies, and potatoes. Stir to combine.
  4. Season with smoked paprika, chili powder, cumin, salt, and black pepper. Bring the soup to a simmer, then reduce the heat and let it cook for about 15-20 minutes until the potatoes are tender.
  5. Stir in the heavy cream or half-and-half along with half of the shredded cheddar cheese. Cook for another 5 minutes, allowing the flavors to meld.
  6. Ladle the soup into bowls and garnish with sliced green onions, extra cheese, and crushed tortilla chips.

Notes

Store leftovers in an airtight container for up to three days. This soup can also be frozen for up to three months without the heavy cream.