Creamy Cowboy Soup Recipe
A hearty, Tex-Mex inspired creamy cowboy soup loaded with ground beef, black beans, corn, and potatoes simmered in a rich, cheesy broth. This cozy one-pot dinner is perfect for busy weeknights and chilly evenings.
Ingredients
For the Soup Base
- 1 lb ground beef or ground turkey or plant-based crumble
- 1 large onion, diced yellow or white
- 3 cloves garlic, minced
- 4 cups beef broth or vegetable broth
- 14.5 oz diced tomatoes canned, with juices
- 1 cup corn kernels canned or frozen, drained if canned
- 15 oz black beans drained and rinsed
- 2 medium potatoes, diced small Yukon Gold or russet
For the Spice Blend
- 1 tbsp smoked paprika
- 1 tbsp chili powder adjust to taste
- 1 tsp ground cumin
- 1 tsp salt or to taste
- 0.5 tsp black pepper or to taste
For Creaminess
- 1 cup heavy cream or full-fat coconut milk
- 1 cup shredded cheddar cheese freshly shredded melts best
Instructions
- Set a large Dutch oven over medium-high heat and add the ground beef. Cook for 5–7 minutes, breaking it up with a spoon, until fully browned. Drain off excess fat if needed.
- Add the diced onion and minced garlic to the pot. Cook for 2–3 minutes, stirring often, until the onion softens and becomes fragrant.
- Pour in the beef broth, then add the diced tomatoes with juices, corn, black beans, and diced potatoes. Sprinkle in the smoked paprika, chili powder, cumin, salt, and black pepper. Stir to combine everything well.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let the soup simmer for 20–25 minutes, stirring occasionally, until the potatoes are tender.
- Lower the heat if needed, then stir in the heavy cream and shredded cheddar cheese. Cook for another 3–5 minutes, stirring gently, until the cheese is melted and the broth is creamy.
- Taste and adjust seasoning with more salt or pepper if desired. Ladle into bowls and serve hot, with toppings like green onions, extra cheese, or crushed tortilla chips.
Notes
For a thicker soup, let it simmer uncovered for a few extra minutes or lightly mash some of the potatoes and beans against the side of the pot. Leftovers can be stored in the refrigerator for up to 3 days and reheat well with a splash of broth or cream.