why make this recipe
Creamy Cowboy Soup is a hearty dish that warms the heart. It’s perfect for cold days or when you need a satisfying meal. This soup combines ground beef, beans, and corn to create a rich, creamy base. It’s easy to make and uses simple ingredients, making it a great choice for anyone, from busy families to beginner cooks. Plus, you can customize it to your liking!
how to make Creamy Cowboy Soup
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
- Sliced green onions
- Extra shredded cheese
- Crushed tortilla chips
Directions:
Step 1: Cook the Beef
In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat if needed.
Step 2: Sauté Aromatics
Add the diced onion and minced garlic to the pot. Cook until the onion becomes soft.
Step 3: Build the Soup Base
Add the beef broth, diced tomatoes (with juice), corn, black beans, diced tomatoes with green chilies, and diced potatoes. Mix well.
Step 4: Simmer the Soup
Bring the soup to a boil. Reduce heat and let it simmer for about 20 minutes, or until the potatoes are tender.
Step 5: Make It Creamy
Stir in the smoked paprika, chili powder, ground cumin, salt, black pepper, and heavy cream or half-and-half. Cook for an additional 5 minutes until heated through.
Step 6: Serve & Enjoy
Serve the soup hot, topping it with cheddar cheese, sliced green onions, and crushed tortilla chips for added crunch.
how to serve Creamy Cowboy Soup
Serve this delicious soup with warm bread or crackers on the side. It’s also great with extra toppings like avocado or jalapeños for a little extra kick.
how to store Creamy Cowboy Soup
Let the soup cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just thaw it in the fridge before reheating.
tips to make Creamy Cowboy Soup
- For added flavor, consider using fresh herbs like cilantro or parsley.
- Adjust the spices to your taste! If you like it spicy, add more chili powder or some hot sauce.
- To make it a bit healthier, substitute ground turkey or chicken for the beef.
Make-Ahead & Meal-Prep Guide
Night-before shortcut: Whisk soup/broth/ranch (or your from-scratch gravy) and refrigerate up to 24 hrs. In the morning, pour over chicken and cook.
Shred now, serve later: After cooking, shred into the gravy, cool 15–20 min, then refrigerate up to 4 days or freeze up to 3 months. Reheat gently; add a splash of broth or milk to loosen.
Meal-prep bowls: Pack mashed potatoes or rice in one compartment, chicken & gravy in another. Add a green veg (peas/green beans) for balance.
variation
You can easily make this soup vegetarian by omitting the beef and adding more beans or vegetables like bell peppers and zucchini.
FAQs
1. Can I use ground turkey instead of ground beef?
Yes, ground turkey works well and can make the soup leaner.
2. Is this soup good for meal prep?
Absolutely! It stores well and tastes even better the next day.
3. Can I make this soup in a slow cooker?
Yes! Brown the beef first, then add all the ingredients to the slow cooker and cook on low for 6-8 hours. Add the cream and cheese just before serving.
Creamy Cowboy Soup
Ingredients
Main Ingredients
- 1 lb ground beef Can substitute with ground turkey or chicken.
- 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 Plus extra for topping.
- as needed Sliced green onions For garnish.
- as needed Crushed tortilla chips For crunch.
Instructions
Preparation
- In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat if needed.
- Add the diced onion and minced garlic to the pot. Cook until the onion becomes soft.
Cooking
- Add the beef broth, diced tomatoes (with juice), corn, black beans, diced tomatoes with green chilies, and diced potatoes. Mix well.
- Bring the soup to a boil. Reduce heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Stir in the smoked paprika, chili powder, ground cumin, salt, black pepper, and heavy cream or half-and-half. Cook for an additional 5 minutes until heated through.
Serving
- Serve the soup hot, topping it with cheddar cheese, sliced green onions, and crushed tortilla chips for added crunch.