Go Back
–+ servings

Creamy Cowboy Soup

A delightful Tex-Mex-inspired soup combining ground beef, beans, corn, tomatoes, and potatoes in a rich, creamy broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 1 lb ground beef Use lean ground beef for a healthier option.
  • 1 small onion, diced Adds depth and sweetness to the soup.
  • 2 cloves garlic, minced Enhances flavor with aromatic goodness.
  • 4 cups beef broth The base of your creamy soup, rich in flavor.
  • 1 14.5-ounce can diced tomatoes (with juice) Provides acidity and texture.
  • 1 15-ounce can whole kernel corn, drained Sweetness and crunch add contrast.
  • 1 15-ounce can black beans, drained and rinsed Packed with protein and fiber for heartiness.
  • 1 10-ounce can diced tomatoes with green chilies A touch of spice from the chilies elevates the soup.
  • 1 cup diced potatoes Adds a satisfying creaminess when cooked through.
  • 1 teaspoon smoked paprika Gives a subtle smoky flavor profile.
  • 1 teaspoon chili powder Adds warmth and complexity to the dish.
  • ½ teaspoon ground cumin Offers an earthy undertone that complements the other spices.
  • to taste salt and black pepper Essential seasonings to enhance all flavors.
  • 1 cup heavy cream or half-and-half Creates a rich and velvety texture in the soup.
  • 1 cup shredded cheddar cheese Melts beautifully into the soup for added creaminess.
  • to taste sliced green onions For garnish and a fresh bite on top of each serving.
  • to taste extra shredded cheese Optional but recommended for cheese lovers.
  • to taste crushed tortilla chips Add crunch on top before serving for extra texture.

Method
 

  1. In a large pot over medium heat, add the ground beef along with diced onion and minced garlic. Cook until the beef is browned and no longer pink, breaking it apart as it cooks.
  2. Pour in the beef broth along with the cans of diced tomatoes (including juice), corn, black beans, and diced tomatoes with green chilies into the pot.
  3. Stir in the diced potatoes along with smoked paprika, chili powder, ground cumin, salt, and black pepper to taste.
  4. Bring everything to a gentle boil then reduce heat to low; cover and let simmer for about 20 minutes or until potatoes are tender.
  5. Once cooked through, stir in heavy cream or half-and-half along with shredded cheddar cheese until melted and smooth.
  6. Ladle your creamy cowboy soup into bowls; top with sliced green onions, extra shredded cheese if desired, and crushed tortilla chips before enjoying!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 8gCholesterol: 60mgSodium: 800mgFiber: 5gSugar: 5g

Tried this recipe?

Let us know how it was!