Why Make This Recipe
Creamy Cowboy Soup is a fantastic choice for anyone looking to enjoy a warm and hearty meal. It’s perfect for weeknights when you want something quick, filling, and packed with flavor. This soup combines comforting ingredients that everyone loves, making it a family favorite. Plus, it’s easy to customize with what you have on hand!
How to Make Creamy Cowboy Soup
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)
Directions:
- In a large pot over medium heat, brown the ground beef (or turkey) until fully cooked. Drain any excess fat.
- Add the chopped onion and minced garlic to the pot. Cook until the onion is translucent.
- Pour in the beef or vegetable broth and add the tomatoes, corn, black beans, and diced potatoes.
- Season with smoked paprika, chili powder, cumin, salt, and black pepper. Stir well.
- Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 20-30 minutes, or until the potatoes are tender.
- Stir in the heavy cream (or coconut milk) and shredded cheddar cheese until melted and creamy.
- Taste and adjust the seasoning if necessary. Serve hot.
How to Serve Creamy Cowboy Soup
Serve this delicious soup in bowls with a sprinkle of extra cheese on top for added flavor. It pairs well with crusty bread or crackers for a nice crunch. Feel free to add fresh herbs like parsley or cilantro for a pop of color and freshness.
How to Store Creamy Cowboy Soup
To store leftover soup, let it cool completely and transfer it to airtight containers. You can keep it in the refrigerator for up to 3-4 days. For longer storage, freeze it in freezer-safe containers for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat on the stove.
Tips to Make Creamy Cowboy Soup
- Chop your vegetables into uniform pieces for even cooking.
- For a spicier kick, add diced jalapeños or use more chili powder.
- Experiment with different beans or add bell peppers for extra flavor.
- If you’re short on time, use pre-cooked shredded chicken or rotisserie chicken for a quick protein option.
Variation
If you want to make this soup lighter, you can use ground turkey instead of beef and replace heavy cream with coconut milk. You can also add greens like spinach or kale for extra nutrition.
FAQs
Can I make this soup in a slow cooker?
Yes! Brown the meat and sauté the veggies first, then transfer everything to the slow cooker. Cook on low for 6-8 hours.
Is this soup gluten-free?
Yes, all the ingredients listed are gluten-free, but always check the labels to be sure.
Can I use fresh tomatoes instead of canned?
Absolutely! Just be sure to use about 2 cups of fresh diced tomatoes, cooking them down to release their juices.
Creamy Cowboy Soup
Ingredients
Meat and Beans
- 1 lb Ground Beef (or turkey or meat alternative)
- 15 oz Black Beans (drained and rinsed if canned)
Vegetables
- 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)
- 2 medium Potatoes (Yukon Gold or russet, diced small)
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 Heavy Cream (or coconut milk for dairy-free)
- 1 cup Shredded Cheddar Cheese (fresh cheese preferred)
Instructions
Preparation
- In a large pot over medium heat, brown the ground beef (or turkey) until fully cooked. Drain any excess fat.
- Add the chopped onion and minced garlic to the pot. Cook until the onion is translucent.
- Pour in the beef or vegetable broth and add the tomatoes, corn, black beans, and diced potatoes.
- Season with smoked paprika, chili powder, cumin, salt, and black pepper. Stir well.
Cooking
- Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 20-30 minutes, or until the potatoes are tender.
- Stir in the heavy cream (or coconut milk) and shredded cheddar cheese until melted and creamy.
- Taste and adjust the seasoning if necessary. Serve hot.