Creamy Cowboy Soup
Creamy Cowboy Soup is a hearty and comforting dish, perfect for chilly evenings, bringing together ground beef, veggies, and spices for a delicious one-pot meal.
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.
Notes
This soup can be made a day ahead and reheated for serving. For a vegetarian version, replace the ground beef with mushrooms or lentils and use vegetable broth.