Creamy Cowboy Soup (Print-Friendly Version)
A hearty southwestern soup with ground beef, beans, potatoes and cheese that's ready in 45 minutes and perfect for weeknight dinners.
# Ingredients List:
→ For the Soup Base
01 -
1 lb ground beef, turkey, or meat alternative
02 -
1 large onion, yellow or white, diced
03 -
3 cloves garlic, minced
04 -
4 cups beef broth or vegetable broth
05 -
14.5 oz diced tomatoes, canned with juice
06 -
1 cup corn, canned or frozen
07 -
15 oz black beans, drained and rinsed if canned
08 -
2 medium potatoes, Yukon Gold or russet, diced small
→ For the Spice Blend
09 -
1 tbsp smoked paprika
10 -
1 tbsp chili powder, adjust for heat preference
11 -
1 tsp cumin
12 -
1 tsp salt, adjust to taste
13 -
0.5 tsp black pepper, adjust to taste
→ For Creaminess
14 -
1 cup heavy cream or coconut milk for dairy-free
15 -
1 cup shredded cheddar cheese, fresh preferred
# How to Make It:
01 -
In a large Dutch oven, heat over medium-high heat and add the ground beef. Cook until fully browned, about 5-7 minutes, breaking it apart with a wooden spoon as it cooks. Drain any excess grease.
02 -
Add the diced onion and minced garlic to the pot, stirring for about 2-3 minutes until the onion becomes translucent and fragrant.
03 -
Stir in the beef broth, diced tomatoes (with juice), corn, black beans, and potato cubes, along with the spices: smoked paprika, chili powder, cumin, salt, and black pepper. Mix thoroughly.
04 -
Bring the soup mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, stirring occasionally.
05 -
Once the potatoes are tender, stir in the heavy cream and shredded cheddar cheese. Cook for an additional 5 minutes until cheese melts and soup is creamy.
06 -
Ladle the Creamy Cowboy Soup into bowls, garnishing with sliced green onions, extra cheese, or tortilla chips. Serve hot.
# Extra Tips:
01 -
Store leftovers in an airtight container for up to 3 days. Reheat gently to preserve creaminess. Leftovers taste even better the next day!