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Creamy Cowboy Soup

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A hearty, creamy soup made with ground beef, potatoes, beans, and corn, topped with cheddar cheese.

Ingredients

  • 1 lb Ground Beef (or turkey or meat alternative)
  • 1 large Onion, diced
  • 3 cloves Garlic, minced
  • 4 cups Beef Broth (or vegetable broth for vegetarian option)
  • 14.5 oz Diced Tomatoes (canned with juice)
  • 1 cup Corn (canned or frozen)
  • 15 oz Black Beans (drained and rinsed if canned)
  • 2 medium Potatoes, diced small
  • 1 tbsp Smoked Paprika
  • 1 tbsp Chili Powder (adjust for heat preference)
  • 1 tsp Cumin
  • 1 tsp Salt (adjust to taste)
  • 0.5 tsp Black Pepper (adjust to taste)
  • 1 cup Heavy Cream (or coconut milk for dairy-free)
  • 1 cup Shredded Cheddar Cheese (fresh cheese preferred)

Instructions

  1. Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, about 6–8 minutes. Drain excess fat, leaving about a tablespoon.
  2. Add the diced onion and cook until translucent, about 4 minutes. Stir in minced garlic and cook until fragrant.
  3. Sprinkle in smoked paprika, chili powder, cumin, salt, and black pepper. Cook for 30 seconds to bloom the spices.
  4. Add diced potatoes, canned diced tomatoes with juice, and beef broth. Stir to combine and scrape any browned bits.
  5. Bring to a gentle boil, then cover and simmer until potatoes are fork-tender, about 12–15 minutes.
  6. Stir in corn and black beans. Simmer uncovered for another 5 minutes.
  7. Turn the heat to low and stir in the heavy cream gently. Warm for about 2 minutes without boiling.
  8. Remove from heat and stir in half of the shredded cheddar until melted. Reserve the rest for topping.
  9. Ladle soup into bowls and top with remaining cheddar. Serve hot with garnishes.

Notes

Use lean ground beef (85/15) to reduce fat. Yukon Gold potatoes give a creamier texture; russets hold their shape better. For a vegetarian option, use plant-based crumbles and vegetable broth.

Find it online: https://www.wholesomeeasy.com/creamy-cowboy-soup/