Creamy Cowboy Soup Recipe

Introduction

Cowboy Soup is a hearty and comforting dish that combines savory ground beef, tender potatoes, and rich creamy flavors. Perfect for a cozy dinner, this soup is flavorful, filling, and easy to make any night of the week.

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 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)

Instructions

1. Step 1: 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.
2. Step 2: Add the diced onion and minced garlic to the pot, stirring for about 2-3 minutes until the onion becomes translucent and fragrant.
3. Step 3: Stir in the beef broth, diced tomatoes with juice, corn, black beans, and potato cubes. Add smoked paprika, chili powder, cumin, salt, and black pepper. Mix thoroughly.
4. Step 4: 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 until the potatoes are tender.
5. Step 5: Stir in the heavy cream and shredded cheddar cheese. Cook for an additional 5 minutes until the cheese melts and the soup becomes creamy.
6. Step 6: Ladle the Creamy Cowboy Soup into bowls and garnish with sliced green onions, extra cheese, or tortilla chips if desired. Serve hot.

Tips & Variations

• Use turkey or a plant-based meat alternative for a lighter or vegetarian-friendly version.
• Substitute coconut milk for heavy cream to make the soup dairy-free without losing creaminess.
• Add a diced jalapeño or a pinch of cayenne pepper for an extra kick.
• For added texture, stir in some cooked rice or quinoa before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally to prevent burning. Adding a splash of broth or water during reheating can help maintain the soup’s creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Creamy Cowboy Soup?

Yes, you can freeze the soup before adding the cream and cheese. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator, then add cream and cheese when reheating.

Can I make this soup vegan?

Absolutely. Use a plant-based ground meat, vegetable broth, and substitute the heavy cream with coconut milk or another dairy-free alternative. Omit or replace the cheese with a vegan cheese option.

Creamy Cowboy Soup Recipe

Print Recipe

★★★★★

4.9 from 123 reviews

A hearty and creamy Cowboy Soup packed with ground beef, vegetables, and bold southwestern spices, finished with rich cream and melted cheddar cheese for a comforting meal.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American Southwestern

Ingredients

Scale 1x2x3x

Proteins and Dairy

• 1 lb Ground Beef (or turkey or meat alternative)
• 1 cup Heavy Cream (or coconut milk for dairy-free)
• 1 cup Shredded Cheddar Cheese (fresh cheese preferred)

Vegetables and Beans

• 1 large Onion (yellow or white for best flavor)
• 3 cloves Garlic (minced)
• 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)

Liquids

• 4 cups Beef Broth (or vegetable broth for vegetarian option)

Spices and Seasonings

• 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)

Instructions

1. Brown the Meat: 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.
2. Sauté Aromatics: Add the diced onion and minced garlic to the pot, stirring for about 2-3 minutes until the onion becomes translucent and fragrant.
3. Add Liquids, Vegetables and Spices: 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 to combine all ingredients evenly.
4. Simmer the Soup: 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, until the potatoes are tender and flavors meld.
5. Finish with Cream and Cheese: Once the potatoes are tender, stir in the heavy cream and shredded cheddar cheese. Cook for an additional 5 minutes until the cheese melts and the soup becomes creamy and rich.
6. Serve: Ladle the Creamy Cowboy Soup into bowls, garnishing with sliced green onions, extra cheese, or tortilla chips as desired. Serve hot for a comforting meal.

Notes

• You can substitute ground turkey or a plant-based meat alternative to make it lighter or vegetarian.
• For a dairy-free version, use coconut milk instead of heavy cream and omit the cheddar or use a dairy-free cheese alternative.
• Adjust chili powder to control the heat level according to your preference.
• Rinsing canned beans reduces sodium content.
• This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
• For extra texture, garnish with fresh cilantro or crushed tortilla chips.

Keywords: Cowboy Soup, creamy soup, ground beef soup, southwestern soup, hearty soup, comfort food, easy dinner