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Creamy Cowboy Soup

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A comforting and creamy soup filled with ground beef, beans, and hearty vegetables, perfect for busy weeknights or cozy gatherings.

Ingredients

Scale
  • 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

Instructions

  1. In a large pot, brown the ground beef over medium heat, breaking it into smaller pieces. Drain excess fat.
  2. Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-4 minutes.
  3. Pour in the beef broth, diced tomatoes, corn, black beans, diced potatoes, smoked paprika, chili powder, ground cumin, and season with salt and black pepper.
  4. Bring everything to a boil, then reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld and the potatoes to soften.
  5. Stir in the heavy cream (or half-and-half) and shredded cheddar cheese. Allow it to heat through but avoid boiling.
  6. Ladle the soup into bowls, and top with sliced green onions, extra cheese, and crushed tortilla chips for some added crunch.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to three months. Consider adding spinach or kale for extra nutrition.

Nutrition

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