Creamy Cowboy Soup
A hearty, creamy soup featuring ground beef, beans, and corn, topped with cheese and tortilla chips for a comforting dish perfect for chilly nights.
Ingredients
Main Ingredients
- 1 lb ground beef (80/20 recommended for flavor)
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth (use low-sodium if you want to control salt)
- 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)
Spices
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
Finishing Touches
- 1 cup heavy cream or half-and-half (half-and-half for a lighter finish)
- 1 cup shredded cheddar cheese (sharp gives more bite)
- Sliced green onions, for garnish
- Extra shredded cheese and crushed tortilla chips, for serving
Instructions
Cook the Beef
- Heat a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and break it up with a spoon.
- Brown until no pink remains and some browned bits form on the bottom, about 6–8 minutes. Drain excess fat if there's a lot, leaving about 1 tablespoon to sauté aromatics.
Sauté Aromatics
- Add the diced onion to the pot and cook until softened, 3–4 minutes.
- Stir in minced garlic and cook for 30 seconds until fragrant.
Build the Soup Base
- Pour in the beef broth, diced tomatoes (with juice), diced tomatoes with green chilies, drained corn, drained and rinsed black beans, and diced potatoes.
- Stir in smoked paprika, chili powder, ground cumin, and a big grind of black pepper. Add salt to taste, but wait until later if your broth is salted.
Simmer the Soup
- Bring the pot to a gentle boil, then reduce heat and simmer, uncovered, for 15–20 minutes until potatoes are tender and flavors meld. Stir occasionally, scraping any browned bits from the bottom.
Make It Creamy
- Reduce heat to low. Stir in the heavy cream or half-and-half until fully combined.
- Gradually stir in shredded cheddar cheese off the direct heat so it melts smoothly and the soup stays velvety. If the soup needs thickening, simmer gently a few minutes more; if it looks too thick after cheese, thin with a splash of broth or water.
Serve & Enjoy
- Ladle into bowls and top with sliced green onions, extra shredded cheddar, and crushed tortilla chips for texture and salt. Serve hot.
Notes
Freeze in heavy-duty freezer containers for up to 3 months. Cool soup to room temperature before storing, and reheat gently to prevent separation.