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Creamy Cowboy Soup Recipe

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★★★★★

4.8 from 51 reviews

Creamy Cowboy Soup is a hearty, comforting dish packed with ground beef, beans, corn, potatoes, and a blend of smoky spices, finished with creamy cheese and heavy cream for richness. Perfect for a cozy meal on a chilly day, this one-pot soup offers a delightful mix of textures and southwestern flavors with easy preparation in a Dutch oven.

Ingredients

Scale

Meat & Aromatics

  • 1 lb ground beef
  • 1 small onion, diced
  • 2 garlic cloves, minced

Broth & Vegetables

  • 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 & Seasonings

  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • Salt and black pepper, to taste

Dairy & Garnishes

  • 1 cup heavy cream or half-and-half
  • 1 cup shredded cheddar cheese
  • Sliced green onions
  • Extra shredded cheese (for garnish)
  • Crushed tortilla chips (for garnish)

Instructions

  1. Cook the Beef: Heat a large Dutch oven over medium-high heat. Add the ground beef and cook thoroughly until browned. Drain any excess grease for a leaner soup base.
  2. Sauté Aromatics: Add the diced onion and minced garlic to the browned beef. Cook together for 2-3 minutes until the onions are softened and the garlic is fragrant, enhancing the soup’s flavor foundation.
  3. Build the Soup Base: Stir in the beef broth, diced tomatoes with juice, drained corn, rinsed black beans, diced tomatoes with green chilies, and diced potatoes. Season the mixture with smoked paprika, chili powder, ground cumin, salt, and black pepper, mixing well to combine all flavors evenly.
  4. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover the pot and allow the soup to simmer gently for 20-25 minutes, or until the potatoes are tender and all the ingredients have melded together.
  5. Make It Creamy: Stir in the heavy cream (or half-and-half) and shredded cheddar cheese. Continue cooking for another 5 minutes, stirring occasionally, to melt the cheese fully and create a creamy, luscious texture.
  6. Serve & Enjoy: Ladle the warm, creamy soup into bowls. Garnish generously with sliced green onions, extra shredded cheddar cheese, and crushed tortilla chips to add fresh, cheesy, and crunchy elements. Serve immediately for a comforting and satisfying meal.

Notes

  • You can substitute half-and-half for heavy cream if you prefer a lighter soup.
  • Adjust the chili powder and green chilies according to your preferred spice level.
  • For a thicker soup, reduce the amount of broth slightly or mash some potatoes before adding cream.
  • This soup stores well in the refrigerator for up to 3 days and can be reheated on the stovetop.
  • To make the soup dairy-free, omit the heavy cream and cheese or use dairy-free alternatives.

Keywords: Creamy cowboy soup, beef soup, southwestern soup, hearty soup, easy weeknight dinner, creamy beef and bean soup

Find it online: https://amayaharis.com/creamy-cowboy-soup-recipe/