Description
This Creamy Cowboy Soup Recipe is a hearty, one-pot wonder that combines Tex-Mex spices, creamy richness, and wholesome ingredients for the ultimate comfort meal. Ready in just 45 minutes, this soup delivers bold flavor and warmth perfect for busy weeknights or cozy weekends.
Ingredients
Scale
- 1 lb ground beef (or ground turkey)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth (or vegetable broth)
- 14.5 oz diced tomatoes (fire-roasted preferred)
- 1 cup corn kernels
- 15 oz black beans, drained and rinsed
- 3 medium potatoes, cubed
- 2 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- 1 cup heavy cream (or coconut milk)
- 1 cup shredded cheddar cheese
- 2 tbsp green onions, sliced (for garnish)
- 1 cup tortilla chips (for serving)
Instructions
- In a large Dutch oven, heat oil over medium-high heat. Add ground beef and cook 5–7 minutes until browned. Drain excess grease.
- Add diced onion and garlic. Cook 2–3 minutes until fragrant and translucent.
- Stir in beef broth, diced tomatoes, corn, black beans, and potatoes. Bring to a simmer.
- Add smoked paprika, chili powder, cumin, salt, and pepper. Stir well and simmer 20–25 minutes until potatoes are tender.
- Reduce heat to low and stir in heavy cream and cheddar cheese. Cook 5 minutes until cheese is melted and soup is creamy.
- Ladle soup into bowls and garnish with green onions and tortilla chips. Serve hot.
Notes
Avoid boiling after adding cream to prevent curdling. For a lighter version, substitute coconut milk or Greek yogurt. This soup freezes well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 65mg
Keywords: cowboy soup, creamy soup, tex-mex soup, one pot meal, hearty dinner