Description
Creamy Cowboy Soup is a hearty one-pot Tex-Mex soup made with ground beef, black beans, corn, potatoes, and a rich, cheesy cream base that is perfect for cozy weeknight dinners.
Ingredients
Scale
- 1 lb ground beef
- 1 large yellow or white onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 14.5 oz canned diced tomatoes with juice
- 1 cup corn, canned or frozen
- 15 oz black beans, drained and rinsed
- 2 medium potatoes, diced small
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
Instructions
- Heat a large Dutch oven over medium-high heat and brown the ground beef, breaking it apart, then drain excess grease.
- Add the diced onion and minced garlic and cook until fragrant and translucent.
- Stir in the broth, diced tomatoes, corn, black beans, potatoes, and all spices until well combined.
- Bring to a gentle boil, reduce heat, cover, and simmer until the potatoes are tender.
- Stir in the heavy cream and shredded cheddar cheese and cook until the soup is creamy and smooth.
- Serve hot with optional toppings like green onions, extra cheese, or tortilla chips.
Notes
- Use freshly shredded cheddar for smoother melting.
- Adjust chili powder to control heat level.
- For dairy-free, substitute coconut milk and dairy-free cheese.
- Leftovers thicken when chilled; add broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 95 mg