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Bowl of creamy cowboy soup topped with herbs, perfect for a cozy meal.

Creamy Cowboy Soup

A hearty and comforting soup filled with ground beef, vegetables, and topped with creamy cheese, perfect for cozy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground Beef (or turkey or meat alternative)
  • 1 large Onion (yellow or white for best flavor)
  • 3 cloves Garlic (minced)
  • 4 cups Beef Broth (or vegetable broth for a vegetarian option)
  • 14.5 oz Diced Tomatoes (canned with juice)
  • 1 cup Corn (canned or frozen)
  • 15 oz Black Beans (drained and rinsed if canned)
  • 2 medium Potatoes (Yukon Gold or russet, diced small)
  • 1 tbsp Smoked Paprika
  • 1 tbsp Chili Powder (adjust for heat preference)
  • 1 tsp Cumin
  • 1 tsp Salt (adjust to taste)
  • 0.5 tsp Black Pepper (adjust to taste)
  • 1 cup Heavy Cream (or coconut milk for dairy-free)
  • 1 cup Shredded Cheddar Cheese (fresh cheese preferred)

Method
 

Cooking
  1. In a large pot over medium heat, brown the ground beef until it’s no longer pink, breaking it apart with a spatula.
  2. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
  3. Pour in the beef broth, diced tomatoes (with juice), and diced potatoes. Bring the mixture to a boil.
  4. Stir in the corn, black beans, smoked paprika, chili powder, cumin, salt, and pepper.
  5. Reduce heat to low and let the soup simmer for about 15-20 minutes, until the potatoes are tender.
  6. Slowly add the heavy cream (or coconut milk) and stir until combined. Let it heat through, then remove from heat.
  7. Serve hot, topped with shredded cheddar cheese.

Notes

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. To freeze, allow the soup to cool completely before pouring it into freezer-safe containers. It can stay fresh in the freezer for up to 3 months.