Go Back

Creamy Cowboy Soup

A hearty and comforting soup with a rich broth and velvety finish, perfect for family meals and easy leftovers.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, 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
  • 1 cup diced potatoes (peeled or unpeeled)
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • to taste Salt and black pepper
  • 1 cup heavy cream or half-and-half
  • 1 cup shredded cheddar cheese
  • as needed Sliced green onions For garnish
  • as needed Extra shredded cheese For garnish
  • as needed Crushed tortilla chips For garnish

Method
 

Cooking Steps
  1. Cook the ground beef in a large pot until browned.
  2. Sauté the diced onions and minced garlic in the beef drippings until fragrant.
  3. Add the beef broth, diced tomatoes, corn, black beans, diced potatoes, smoked paprika, chili powder, ground cumin, salt, and black pepper to the pot, stirring to combine.
  4. Bring the mixture to a simmer and let it cook until the potatoes are tender, about 25-35 minutes.
  5. Stir in the heavy cream or half-and-half and shredded cheddar cheese, allowing it to melt into the soup.
  6. Serve hot with garnishes of sliced green onions, extra shredded cheese, and crushed tortilla chips.

Notes

Serve with a crisp green salad or warm corn muffins. Use fresh cheese and stir slowly to prevent clumping.