Why Make This Recipe
Creamy Cowboy Soup is a hearty and comforting dish that warms you up from the inside out. It’s perfect for cold days or when you want something filling and delicious. With its rich flavors and creamy texture, this soup is loved by many. Plus, it’s loaded with healthy ingredients like beans and vegetables, making it a wholesome choice for dinner. Easy to prepare, this soup is a great way to gather family or friends for a cozy meal.
How to Make Creamy Cowboy Soup
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 cups beef broth
- 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)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese
- Sliced green onions
- Extra shredded cheese
- Crushed tortilla chips
Directions
Step 1: Cook the Beef
In a large pot, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
Step 2: Sauté Aromatics
Add the diced onion and minced garlic to the pot. Cook for about 3-4 minutes until the onion is soft.
Step 3: Build the Soup Base
Pour in the beef broth, diced tomatoes (with juice), corn, black beans, diced tomatoes with green chilies, and potatoes. Stir in smoked paprika, chili powder, cumin, salt, and black pepper.
Step 4: Simmer the Soup
Bring the soup to a boil, then reduce the heat. Let it simmer for about 20-25 minutes until the potatoes are tender.
Step 5: Make It Creamy
Stir in the heavy cream (or half-and-half) and shredded cheddar cheese. Mix well until the cheese is melted and the soup is creamy.
Step 6: Serve & Enjoy
Ladle the soup into bowls and top with sliced green onions, extra shredded cheese, and crushed tortilla chips for added crunch.
How to Serve Creamy Cowboy Soup
Serve Creamy Cowboy Soup hot in bowls. You can add some extra toppings like sliced green onions, more cheese, or even some avocado if you like. It goes well with crusty bread or a side salad.
How to Store Creamy Cowboy Soup
Place any leftover soup in an airtight container and refrigerate. It will last in the fridge for about 3-4 days. To reheat, simply warm it up in a pot on the stove or in the microwave until heated through.
Tips to Make Creamy Cowboy Soup
- For Extra Flavor: Consider adding some spices like cayenne pepper or jalapeños if you want a bit of heat.
- Make It Vegetarian: You can skip the ground beef and replace it with more beans or vegetables to have a vegetarian version.
- Creaminess Variations: If you want a lighter soup, use half-and-half instead of heavy cream.
Variation
Try adding other vegetables like bell peppers or carrots for added color and nutrition. You can also swap out the ground beef for chicken or turkey.
FAQs
Q1: Can I freeze Creamy Cowboy Soup?
Yes, you can freeze it! Just let it cool completely, then store it in airtight containers. It should be good for about 3 months in the freezer.
Q2: How can I make this soup spicier?
You can add more chili powder, some hot sauce, or diced jalapeños to increase the heat level.
Q3: Is it possible to make this soup ahead of time?
Absolutely! This soup can be made ahead and stored in the refrigerator. Reheating enhances the flavors as the ingredients meld together.
Creamy Cowboy Soup
Ingredients
For the Soup Base
- 1 lb ground beef Can substitute with turkey or chicken
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 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)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
For Creaminess and Toppings
- 1 cup heavy cream or half-and-half For a lighter soup, use half-and-half.
- 1 cup shredded cheddar cheese Add more for topping.
- Sliced green onions
- Extra shredded cheese For garnish.
- Crushed tortilla chips For added crunch.
Method
Cooking the Beef
- In a large pot, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
Sautéing Aromatics
- Add the diced onion and minced garlic to the pot. Cook for about 3-4 minutes until the onion is soft.
Building the Soup Base
- Pour in the beef broth, diced tomatoes (with juice), corn, black beans, diced tomatoes with green chilies, and potatoes. Stir in smoked paprika, chili powder, cumin, salt, and black pepper.
Simmering the Soup
- Bring the soup to a boil, then reduce the heat. Let it simmer for about 20-25 minutes until the potatoes are tender.
Making It Creamy
- Stir in the heavy cream (or half-and-half) and shredded cheddar cheese. Mix well until the cheese is melted and the soup is creamy.
Serving the Soup
- Ladle the soup into bowls and top with sliced green onions, extra shredded cheese, and crushed tortilla chips for added crunch.