Creamy Cowboy Soup

A warm and comforting soup packed with flavor, nutrients, and versatility, perfect for weeknight dinners.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main 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)

Method

Preparation

In a large pot, cook ground beef over medium heat until browned. Drain excess fat if necessary. Add diced onion and minced garlic, sautéing until the onion turns translucent.

Cooking

Stir in beef broth, diced tomatoes (with juice), corn, black beans, and diced potatoes. Season with smoked paprika, chili powder, cumin, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 15 minutes, until potatoes are tender.

Finishing Touch

Stir in heavy cream and shredded cheddar cheese, allowing the cheese to melt into the soup. Taste and adjust seasoning if needed, then serve hot.

Notes

For a spicier kick, add diced jalapeños or use spicy chili powder. For added nutrition, toss in some chopped spinach or kale just before serving. If you like it thicker, mash some of the potatoes in the soup before adding the cream and cheese. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.