Ingredients

1 lb Ground Beef (You can substitute with ground turkey for a lighter option.)

1 medium Onion (Yellow or white onions work great.)

2 cloves Garlic (Fresh is best; garlic powder can be used if necessary.)

4 cups Beef Broth (Vegetable broth can be used for a vegetarian version.)

14.5 oz Diced Tomatoes (Fire-roasted tomatoes can add extra flavor.)

1 cup Corn (Frozen or canned corn works beautifully.)

15 oz Black Beans (You can substitute any canned bean.)

3 medium Potatoes (Waxy potatoes are best for consistency.)

2 tbsp Smoked Paprika (Regular paprika can be used for a milder taste.)

1 tbsp Chili Powder (Adjust based on your heat preference.)

1 tsp Cumin (An essential flavor component.)

1 tsp Salt (Essential for flavor balancing.)

1 tsp Black Pepper (Essential for flavor balancing.)

1 cup Heavy Cream (Use coconut milk for a dairy-free option.)

1 cup Shredded Cheddar Cheese (Fresh cheese will melt beautifully.)

2 tbsp Green Onions (Adds freshness and crunch.)

1 cup Tortilla Chips (Perfect for scooping or topping.)

Instructions

Step 1: In a large Dutch oven, heat a splash of oil over medium-high heat. Add the ground beef and break it into smaller pieces as it cooks, stirring continuously. Sauté until the beef is browned and no longer pink, about 5-7 minutes. Once browned, drain any excess grease.

Step 2: Add the diced onion and minced garlic to the pot, stirring well to combine. Cook for 2-3 minutes until the onion is translucent and the garlic is fragrant.

Step 3: Pour in the beef broth and stir in the diced tomatoes, corn, black beans, and diced potatoes. Ensure all ingredients are coated with the liquid. Bring to a gentle simmer over medium heat.

Step 4: Add the smoked paprika, chili powder, cumin, salt, and black pepper to the pot. Stir thoroughly to ensure even distribution of flavors.

Step 5: Increase the heat to bring the soup to a gentle boil, then reduce it to low heat. Cover the pot and let it simmer for 20-25 minutes, stirring occasionally.

Step 6: Once the potatoes are tender, stir in the heavy cream and shredded cheddar cheese. Continue to cook for an additional 5 minutes over low heat, allowing the cheese to melt and the soup to become creamy.

Step 7: Ladle the warm Creamy Cowboy Soup into bowls, and if desired, top with sliced green onions or a handful of crunchy tortilla chips for added texture and flavor.

Tips & Variations

For a lighter soup, substitute ground turkey and use coconut milk instead of heavy cream.

Fire-roasted diced tomatoes add a smoky depth that complements the smoked paprika.

Swap black beans for pinto or kidney beans to vary the texture and taste.

If you prefer a thicker soup, mash some potatoes in the pot before adding the cream and cheese.

Add a dash of hot sauce or extra chili powder for more heat.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens after refrigeration, add a splash of broth or water to loosen it. Freeze soup in a suitable container for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make this soup vegetarian?

Yes, simply use vegetable broth instead of beef broth and omit the ground beef or replace it with plant-based protein or extra beans.