why make this recipe
Creamy Cowboy Soup is a hearty and comforting dish that brings flavors together in one pot. Perfect for chilly evenings, this soup warms you up with its creamy texture and rich taste. It’s easy to make and can feed a crowd, making it ideal for family dinners or gatherings with friends. With ground beef, veggies, and spices, this soup is both satisfying and delicious.
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 over medium heat, brown the ground beef until it is fully cooked. Drain any excess grease.
Step 2: Sauté Aromatics
Add the diced onion and minced garlic to the pot. Cook until the onion is soft and fragrant.
Step 3: Build the Soup Base
Pour in the beef broth, diced tomatoes (with juice), corn, black beans, diced tomatoes with green chilies, and potatoes. Stir to combine.
Step 4: Simmer the Soup
Add smoked paprika, chili powder, ground cumin, salt, and pepper to taste. Bring the soup to a boil, then reduce heat and let it simmer for about 20 minutes, or until the potatoes are tender.
Step 5: Make It Creamy
Stir in the heavy cream (or half-and-half) and shredded cheddar cheese. Allow it to heat through, giving it a creamy consistency.
Step 6: Serve & Enjoy
Ladle the soup into bowls, topping each with sliced green onions, extra shredded cheese, and crushed tortilla chips for a little crunch.
how to serve Creamy Cowboy Soup
Serve this delicious soup hot. You can enjoy it as a main dish or alongside crusty bread. Add a side salad for a complete meal, and don’t forget to offer toppings like more cheese, green onions, or avocado for extra flavor!
how to store Creamy Cowboy Soup
If you have leftovers, let the soup cool completely. Then, transfer it to an airtight container. You can store it in the refrigerator for up to 3-4 days or freeze it for up to 3 months. Just heat it up on the stove when you’re ready to enjoy it again!
tips to make Creamy Cowboy Soup
- For extra flavor, use homemade beef broth if you have it.
- Adjust the spices to your taste. If you like it spicier, add more chili powder or some jalapeños.
- You can add other vegetables like bell peppers or carrots for more nutrition and flavor.
- Substitute ground turkey or chicken if you prefer a leaner meat option.
variation
You can easily make a vegetarian version by replacing the ground beef with chopped mushrooms or lentils and using vegetable broth. For a lower-carb option, skip the potatoes or replace them with cauliflower.
FAQs
1. Can I make this soup in advance?
Yes! This soup can be made a day ahead of time. Just store it in the fridge and reheat before serving.
2. Can I freeze Creamy Cowboy Soup?
Yes, you can freeze the soup. Make sure to store it in an airtight container, leaving room for expansion.
3. What can I serve with Creamy Cowboy Soup?
Serve it with crusty bread, crackers, or a fresh salad on the side for a complete meal. You can also add toppings like sour cream, avocado, or extra cheese!
Creamy Cowboy Soup
Ingredients
Meat and Dairy
- 1 lb ground beef
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese Plus extra for serving
Vegetables and Beans
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth Use homemade for extra flavor.
- 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 cup sliced green onions For topping.
Spices
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder Adjust to taste.
- ½ teaspoon ground cumin
- to taste Salt and black pepper
Toppings
- Extra shredded cheese For serving.
- Crushed tortilla chips For serving.
Instructions
Preparation
- In a large pot over medium heat, brown the ground beef until it is fully cooked. Drain any excess grease.
- Add the diced onion and minced garlic to the pot. Cook until the onion is soft and fragrant.
Cooking the Soup
- Pour in the beef broth, diced tomatoes (with juice), corn, black beans, diced tomatoes with green chilies, and potatoes. Stir to combine.
- Add smoked paprika, chili powder, ground cumin, salt, and pepper to taste. Bring the soup to a boil, then reduce heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Stir in the heavy cream (or half-and-half) and shredded cheddar cheese. Allow it to heat through, giving it a creamy consistency.
Serving
- Ladle the soup into bowls, topping each with sliced green onions, extra shredded cheese, and crushed tortilla chips for a little crunch.
