Creamy Cowboy Soup
A hearty and delicious one-pot soup that combines seasoned beef, vibrant vegetables, and creamy broth, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb ground beef Lean ground beef for a healthier option
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth Could use low-sodium broth
- 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 based on preference
Seasonings and Cream
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- to taste Salt and black pepper
- 1 cup heavy cream or half-and-half Can substitute with coconut milk for a dairy-free option
- 1 cup shredded cheddar cheese
Toppings
- to taste Sliced green onions
- to taste Extra shredded cheese For additional richness
- to taste Crushed tortilla chips For added crunch
Instructions
Preparation
- In a large pot over medium heat, brown the ground beef until it’s fully cooked. Drain any excess fat.
- Add the diced onion and minced garlic to the pot, cooking until they become soft and fragrant.
Cook the Soup
- Stir in the beef broth, diced tomatoes, corn, black beans, diced tomatoes with green chilies, and diced potatoes. Mix well.
- Season with smoked paprika, chili powder, ground cumin, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for about 20-25 minutes, or until the potatoes are tender.
- Stir in the heavy cream or half-and-half and the shredded cheddar cheese. Continue heating until the cheese melts and is fully incorporated.
Serving
- Ladle the soup into bowls, and garnish with sliced green onions, additional shredded cheese, and crushed tortilla chips for added crunch.
Notes
Serve hot with crusty bread or warm tortillas. For leftovers, store in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months.