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Creamy Cowboy Soup

A warm, filling soup with beef, beans, corn, and cream, perfect for a cozy meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Can substitute with ground turkey or skip for a vegetarian version.
  • 1 small onion, diced
  • 2 cloves garlic, minced Add last to avoid burning.
  • 4 cups beef broth Can substitute with vegetable broth for a vegetarian option.
  • 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 Cut uniformly for even cooking.
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • to taste Salt and black pepper Adjust according to preference.
  • 1 cup heavy cream or half-and-half Use heavy cream for richer flavor.
  • 1 cup shredded cheddar cheese For garnish.

Method
 

Cooking
  1. In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully browned, breaking it up as it cooks. Drain excess grease.
  2. Reduce heat to medium and add the diced onion to the pot. Sauté for about 5-7 minutes until softened and translucent.
  3. Add minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
  4. Sprinkle in chili powder, ground cumin, and smoked paprika. Stir well and toast for about 1 minute.
  5. Pour in beef broth. Add the diced tomatoes with juice, tomatoes with green chilies, diced potatoes, and black beans. Stir thoroughly.
  6. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer for 20-25 minutes or until potatoes are tender.
  7. Stir in the drained corn and heavy cream, heating gently without boiling.
  8. Taste and season with salt and black pepper. Simmer uncovered for another 5 minutes.
  9. Ladle into bowls and garnish each with shredded cheddar cheese. Serve immediately.

Notes

Store in airtight containers for up to 3-4 days in the fridge or freeze for up to 3 months. Reheat gently, adding broth or water if it thickens too much.