Creamy Cowboy Soup
This creamy cowboy soup mixes beef, beans, corn, tomatoes, and potatoes for a filling and warm meal that cooks quickly on the stove.
Ingredients
Main Ingredients
- 1 lb ground beef can substitute with ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth can use vegetable broth for a vegetarian version
- 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 and Seasonings
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- to taste Salt and black pepper
Creamy Topping
- 1 cup heavy cream or half-and-half use half-and-half for a lighter version
- 1 cup shredded cheddar cheese
- 2 tablespoons sliced green onions for topping
- to taste Extra shredded cheese for serving
- to taste Crushed tortilla chips for serving
Instructions
Preparation
- Heat a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Add the diced onion to the pot and cook until soft, about 3–4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
Building the Soup
- Pour in the beef broth, diced tomatoes (with their juice), corn, black beans, diced tomatoes with green chilies, and diced potatoes. Stir in smoked paprika, chili powder, cumin, and salt and pepper.
Cooking
- Bring the soup to a boil, then lower the heat. Simmer gently for 15–20 minutes, until the potatoes are tender and flavors meld.
Finishing Touches
- Stir in the heavy cream or half-and-half. Add the shredded cheddar and stir until melted and smooth. Taste and adjust salt and pepper.
Serving
- Ladle into bowls. Top with sliced green onions, extra cheese, and crushed tortilla chips. Serve hot.
Notes
Cool the soup to room temperature within two hours. Store in an airtight container in the fridge for up to 3–4 days. To reheat, warm on the stove over low heat, stirring so the cream doesn’t separate. You can freeze the soup (without chips or extra cheese) for up to 3 months.