Go Back
Creamy Cowboy Soup

Creamy Cowboy Soup

Creamy Cowboy Soup is a warm, comforting one-pot dish that combines ground beef, black beans, corn, tomatoes, and potatoes in a rich, creamy broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner, Soup
Cuisine: Tex-Mex / American
Calories: 433
Ingredients Equipment Method Video Notes

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
  • 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

Equipment

  • Large Dutch Oven
  • Knife
  • Cutting board

Method
 

  1. Heat a large Dutch oven over medium-high heat. Add ground beef and cook until browned. Drain excess grease.
  2. Add diced onion and minced garlic to the beef. Cook for 2-3 minutes until softened and fragrant.
  3. Stir in beef broth, diced tomatoes, corn, black beans, diced tomatoes with green chilies, and potatoes.
  4. Add smoked paprika, chili powder, cumin, salt, and black pepper. Mix well.
  5. Bring the soup to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until potatoes are tender.
  6. Stir in heavy cream and shredded cheddar cheese. Cook for another 5 minutes until the cheese melts and the soup becomes creamy.
  7. Ladle the soup into bowls. Garnish with green onions, extra cheese, or crushed tortilla chips. Serve hot.

Video

Notes

Use Ro-Tel for best flavor. Cut potatoes small for even cooking.