Creamy Cowboy Soup
A comforting and hearty soup that combines ground beef, beans, and veggies in a creamy base, making it perfect for family dinners or gatherings.
Ingredients
For the soup base
- 1 lb ground beef Use lean ground beef for a healthier option.
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 can (14.5-ounce) diced tomatoes (with juice)
- 1 can (15-ounce) whole kernel corn, drained
- 1 can (15-ounce) black beans, drained and rinsed
- 1 can (10-ounce) diced tomatoes with green chilies
- 1 cup diced potatoes (peeled or unpeeled)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder Adjust to taste.
- ½ teaspoon ground cumin
For creaminess
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese Plus extra for garnish.
Instructions
Cooking the beef
- In a large pot over medium heat, cook the ground beef until browned. Drain any excess fat.
Sautéing aromatics
- Add the diced onion and minced garlic to the pot. Sauté until the onion is tender and translucent.
Building the soup base
- Stir in the beef broth, diced tomatoes (with juice), corn, black beans, diced tomatoes with green chilies, and potatoes.
- Mix in the smoked paprika, chili powder, ground cumin, salt, and black pepper.
Simmering the soup
- Bring the mixture to a boil. Then reduce the heat and let it simmer for about 20-25 minutes, or until the potatoes are fork-tender.
Making it creamy
- Stir in the heavy cream (or half-and-half) and shredded cheddar cheese.
- Let the soup cook for a few more minutes until everything is heated through and creamy.
Serving the soup
- Ladle the soup into bowls and garnish with sliced green onions, extra shredded cheese, and crushed tortilla chips for some crunch.
Notes
Feel free to adjust the spices based on your preference and consider using fresh veggies for added nutrition. This soup can be made ahead of time and stored in the refrigerator or freezer.