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Creamy Cowboy Soup Recipe

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★★★★★

5 from 124 reviews

Creamy Cowboy Soup is a hearty and comforting one-pot meal packed with ground beef, potatoes, beans, corn, and a blend of spices, simmered to perfection and enriched with creamy cheeses. This rich, flavorful soup combines the rustic charm of cowboy cuisine with a smooth, creamy texture, making it ideal for a cozy dinner any time of the year.

Ingredients

Scale

Meat and Aromatics

  • 1 pound ground beef (or turkey, for a lighter version)
  • 1 tablespoon olive oil (if needed)
  • 1 small onion, diced
  • 2 cloves garlic, minced

Vegetables and Beans

  • 3 medium potatoes, peeled and diced
  • 1 can (15 oz) corn, drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) pinto beans, rinsed and drained
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 can (10 oz) Rotel or any spicy diced tomatoes

Liquids and Dairy

  • 4 cups beef broth or chicken broth
  • 1 cup heavy cream (or half-and-half)
  • 1 cup shredded cheddar cheese
  • 2 tablespoons cream cheese (optional, for extra creaminess)

Spices

  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper

Garnish

  • Fresh cilantro or parsley, for garnish

Instructions

  1. Brown the Meat: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain excess fat if necessary to avoid greasiness.
  2. Sauté the Aromatics: Add the diced onion and minced garlic to the pot with the browned beef. Cook for 3–4 minutes until the onion softens and becomes fragrant, imparting deep flavor to the soup.
  3. Add Vegetables and Spices: Stir in the diced potatoes along with chili powder, smoked paprika, cumin, salt, and black pepper. Toss everything to evenly coat the meat and potatoes with the spices.
  4. Add Broth and Simmer: Pour in the broth, diced tomatoes with green chilies, Rotel, corn, black beans, and pinto beans. Stir well and bring to a boil. Reduce heat to low and simmer uncovered for about 20 minutes or until the potatoes are tender.
  5. Add Cream and Cheese: Lower the heat to low and fold in heavy cream, shredded cheddar cheese, and optionally, cream cheese. Stir gently until all the cheeses melt completely, creating a rich and creamy texture.
  6. Taste and Adjust: Sample the soup and adjust seasonings if needed. Add more salt, pepper, or chili powder according to your preference to balance the flavors.
  7. Serve: Ladle the hot soup into bowls and garnish with fresh cilantro or parsley. Optionally, top with additional shredded cheese or a dollop of sour cream for extra indulgence.

Notes

  • This soup can be made lighter by substituting ground turkey instead of beef.
  • Use half-and-half instead of heavy cream for a lighter creamy texture.
  • For extra thickness and flavor, cream cheese is optional but recommended.
  • Adjust the spiciness by choosing mild or hot Rotel tomatoes depending on your preference.
  • Leftovers store well in the refrigerator for up to 3 days and taste even better the next day.
  • Freeze any leftovers in airtight containers for up to 3 months.

Keywords: creamy cowboy soup, ground beef soup, hearty soup recipe, potato and bean soup, cowboy cuisine, creamy soup

Find it online: https://nataliereeve.com/creamy-cowboy-soup-recipe/