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Creamy Cowboy Soup topped with cheddar, green onions, and tortilla chips in a white bowl

Creamy Cowboy Soup

Emily Wilson
Creamy Cowboy Soup is a hearty, comforting one pot meal made with ground beef, black beans, corn, and tender potatoes in a rich creamy broth. Perfect for cold weather dinners, this budget friendly soup is filling, flavorful, and easy enough for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Tex-Mex
Servings 6 bowls
Calories 450 kcal

Equipment

  • Large Dutch oven or heavy bottom pot
  • Wooden Spoon
  • Sharp knife
  • Cutting Board
  • Ladle

Ingredients
  

Soup Base

  • 1 pound ground beef or ground turkey
  • 1 medium onion, diced yellow or white
  • 3 cloves garlic, minced
  • 4 cups beef broth or vegetable broth
  • 14.5 ounces diced tomatoes with juice 1 can
  • 1 cup corn canned or frozen
  • 15 ounces black beans, drained and rinsed 1 can
  • 2 medium Yukon Gold or russet potatoes, diced small

Seasonings

  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder adjust to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon salt or to taste
  • 0.5 teaspoon black pepper

Creamy Finish

  • 1 cup heavy cream or full fat coconut milk
  • 1 cup cheddar cheese, freshly shredded

Instructions
 

  • Heat a large Dutch oven over medium high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it apart, until browned. Drain excess grease if needed.
  • Add the diced onion and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
  • Pour in the beef broth and diced tomatoes with juice. Stir in the corn, black beans, diced potatoes, smoked paprika, chili powder, cumin, salt, and black pepper. Mix well.
  • Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes, stirring occasionally, until the potatoes are fork tender.
  • Reduce heat to low and stir in the heavy cream and shredded cheddar cheese. Stir until the cheese melts completely and the soup becomes smooth and creamy. Adjust seasoning if needed and serve hot.

Notes

For a thicker soup, mash a few cooked potato pieces directly in the pot. For best freezing results, freeze before adding the cream and cheese, then stir in dairy after reheating for a smoother texture.
Nutrition Facts:
•Calories: 450 kcal 
•Carbohydrates: 35 g 
•Protein: 25 g 
•Fat: 28 g 
•Saturated Fat: 15 g 
•Cholesterol: 80 mg 
•Sodium: 800 mg 
•Potassium: 600 mg 
•Fiber: 8 g 
•Sugar: 5 g 
•Vitamin A: 800 IU 
•Vitamin C: 10 mg 
•Calcium: 200 mg 
•Iron: 4 mg