Creamy Cowboy Soup Recipe

Introduction

Creamy Cowboy Soup is a warm, hearty one-pot dish that combines ground beef, black beans, corn, tomatoes, and potatoes in a rich, creamy broth. With smoky paprika and chili powder, it offers a comforting Tex-Mex flavor perfect for busy nights or cozy weekends.

Ingredients

• 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 (like Rotel)
• 1 cup diced potatoes (peeled or unpeeled)
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ 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. Step 1: Heat a large Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it into small pieces. Drain excess grease.
2. Step 2: Add diced onion and minced garlic to the beef. Cook for 2-3 minutes until softened and fragrant.
3. Step 3: Stir in beef broth, diced tomatoes with juice, corn, black beans, diced tomatoes with green chilies, and diced potatoes. Season with smoked paprika, chili powder, cumin, salt, and black pepper. Mix well.
4. Step 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. Step 5: Stir in heavy cream and shredded cheddar cheese. Cook for another 5 minutes until the cheese melts and the soup becomes creamy.
6. Step 6: Ladle soup into bowls and garnish with green onions, extra cheese, or crushed tortilla chips. Serve hot and enjoy!

Tips & Variations

• Use fresh shredded cheddar cheese instead of pre-shredded to avoid grainy texture.
• Add diced jalapeños or extra chili powder for a spicier kick.
• Don’t overcook the potatoes; they should be tender but intact.
• For added richness, mix in cooked bacon or sausage.
• To make it dairy-free, substitute heavy cream with coconut milk and use dairy-free cheese.
• Try cooking this soup in a slow cooker by browning the beef first, then cooking everything except cream and cheese on low for 6-8 hours.

Storage

Let the soup cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. Reheat gently on the stovetop, stirring occasionally. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and warm on the stove before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this in a slow cooker?

Yes! Brown the ground beef first, then add all ingredients except for the cream and cheese into the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream and cheese at the end before serving.

How can I make this soup spicier?

You can add extra chili powder, a chopped jalapeño pepper, or a few dashes of hot sauce to increase the heat according to your taste.

Creamy Cowboy Soup Recipe

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★★★★★

4.4 from 125 reviews

Creamy Cowboy Soup is a hearty, warm, and comforting one-pot Tex-Mex dish combining ground beef, black beans, corn, tomatoes, and potatoes in a rich, creamy broth with bold smoky and spicy flavors. Perfect for busy weeknights or meal prep, this soup offers a creamy, cheesy texture enhanced by smoked paprika, chili powder, and cumin.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Tex-Mex / American

Ingredients

Scale 1x2x3x

Core Ingredients

• 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 (like Rotel)
• 1 cup diced potatoes (peeled or unpeeled)
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ 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. Cook the Beef: Heat a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook until browned, breaking it into small pieces as it cooks. Drain any excess grease to prevent the soup from becoming too oily.
2. Sauté Aromatics: Add the diced onion and minced garlic to the cooked beef. Stir and cook for about 2-3 minutes until the onion softens and the mixture becomes fragrant, enhancing the soup’s flavor depth.
3. Build the Soup Base: Stir in the beef broth, diced tomatoes (with juice), corn, black beans, diced tomatoes with green chilies, and diced potatoes. Season with smoked paprika, chili powder, ground cumin, salt, and black pepper. Mix thoroughly to combine all flavors.
4. Simmer the Soup: Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the potatoes are fork-tender and all the flavors meld together.
5. Make It Creamy: Stir in the heavy cream and shredded cheddar cheese. Continue cooking for another 5 minutes, stirring until the cheese melts completely and the soup achieves a creamy, cheesy consistency.
6. Serve & Enjoy: Ladle the soup into bowls and garnish with optional toppings such as sliced green onions, extra cheese, or crushed tortilla chips. Serve hot and enjoy this comforting meal.

Notes

• Make it spicy by adding diced jalapeños or a pinch of red pepper flakes to increase heat level.
• Use coconut milk and dairy-free cheese as a dairy-free alternative to heavy cream and cheddar cheese.
• To prepare in a slow cooker, brown the ground beef first, then add all ingredients except cream and cheese; cook on low for 6-8 hours or high for 3-4 hours before stirring in cream and cheese at the end.
• Leftovers taste even better the next day; store refrigerated in an airtight container for up to 4 days or freeze for up to 3 months.

Keywords: creamy cowboy soup, Tex-Mex soup, ground beef soup, cheesy soup, one-pot soup, easy dinner recipe, black bean soup, beef and potato soup