Creamy Cowboy Soup Recipe
Introduction
Creamy Cowboy Soup is a hearty, comforting dish packed with savory flavors and satisfying textures. This easy-to-make soup combines ground beef, beans, potatoes, and cheese for a perfect weeknight meal that feels like a warm hug in a bowl.
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
- 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.
- 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.
- Step 3: Stir in the beef broth, diced tomatoes (with juice), corn, black beans, and potato cubes, along with the smoked paprika, chili powder, cumin, salt, and black pepper. Mix thoroughly.
- 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.
- Step 5: 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.
- Step 6: Ladle the Creamy Cowboy Soup into bowls, garnishing with sliced green onions, extra cheese, or tortilla chips. Serve hot.
Tips & Variations
- For a vegetarian version, use vegetable broth and substitute ground beef with a plant-based meat alternative or extra beans.
- Adjust chili powder to control the spice level based on your preference.
- Use coconut milk instead of heavy cream for a dairy-free option with a subtle coconut flavor.
- Adding chopped green chilies or a dash of hot sauce can give the soup an extra kick.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. This soup also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day as the flavors meld together. Simply store it in the refrigerator overnight and reheat before serving.
What can I use instead of potatoes?
You can substitute potatoes with sweet potatoes or even diced butternut squash for a slightly different texture and flavor.
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Creamy Cowboy Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Creamy Cowboy Soup is a hearty, flavorful dish perfect for cozy weeknights. Packed with ground beef, vegetables, beans, and potatoes, this soup is enriched with creamy cheese and heavy cream to provide a comforting and satisfying meal. It’s easy to prepare in one pot, making it ideal for busy evenings.
Ingredients
Meat and Protein
- 1 lb Ground Beef (or turkey or meat alternative)
Vegetables
- 1 large Onion (yellow or white)
- 3 cloves Garlic (minced)
- 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)
- 14.5 oz Diced Tomatoes (canned with juice)
- 1 cup Heavy Cream (or coconut milk for dairy-free)
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)
Dairy
- 1 cup Shredded Cheddar Cheese (fresh preferred)
Instructions
- Brown the Meat: In a large Dutch oven over medium-high heat, add the ground beef. Cook for 5-7 minutes, breaking it apart with a wooden spoon until fully browned. Drain excess grease to keep the soup from becoming oily.
- Sauté Onion and Garlic: Add diced onion and minced garlic to the pot. Stir and cook for 2-3 minutes until the onion becomes translucent and fragrant, building the flavor base.
- Add Broth and Vegetables: Pour in beef broth along with diced tomatoes (including juice), corn, black beans, and diced potatoes. Mix in smoked paprika, chili powder, cumin, salt, and black pepper thoroughly.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and let it simmer for 20-25 minutes, stirring occasionally, until the potatoes are tender.
- Make it Creamy: Stir in heavy cream and shredded cheddar cheese. Continue cooking for 5 more minutes, until the cheese melts completely and the soup becomes creamy and luscious.
- Serve and Garnish: Ladle the soup into bowls and garnish with sliced green onions, extra cheese, or tortilla chips as desired. Serve hot to enjoy a comforting meal.
Notes
- You can substitute ground turkey or a plant-based meat alternative for a lighter or vegetarian option.
- For a dairy-free version, use coconut milk instead of heavy cream and skip or use a vegan cheese alternative for cheddar.
- Adjust chili powder to control the spice level according to your preference.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.
- Adding tortilla chips or cornbread on the side complements the southwestern flavors beautifully.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: creamy cowboy soup, ground beef soup, hearty soup recipe, easy weeknight dinner, southwestern soup, cheesy soup, comforting soup
