Print

Creamy Cowboy Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and creamy one-pot soup made with ground beef, potatoes, beans, and tomatoes. Perfect for busy weeknights and budget-friendly meals.

Ingredients

Scale
  • 450 grams (1 pound) ground beef or ground turkey
  • 15 milliliters (1 tablespoon) olive oil, if needed
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 medium potatoes, peeled and diced
  • 425 grams (1 can, 15 oz) corn, drained
  • 425 grams (1 can, 15 oz) black beans, rinsed and drained
  • 425 grams (1 can, 15 oz) pinto beans, rinsed and drained
  • 411 grams (1 can, 14.5 oz) diced tomatoes with green chilies, undrained
  • 283 grams (1 can, 10 oz) Rotel (spicy diced tomatoes), undrained
  • 946 milliliters (4 cups) beef broth or chicken broth
  • 5 grams (1 teaspoon) chili powder
  • 5 grams (1 teaspoon) smoked paprika
  • 2.5 grams (1/2 teaspoon) ground cumin
  • 2.5 grams (1/2 teaspoon) salt, adjust to taste
  • 1.25 grams (1/4 teaspoon) black pepper
  • 240 milliliters (1 cup) heavy cream or half-and-half
  • 113 grams (1 cup) shredded cheddar cheese
  • 30 grams (2 tablespoons) cream cheese, optional for extra richness
  • Fresh cilantro or parsley for garnish

Instructions

  1. Heat a large soup pot or Dutch oven over medium heat. Add olive oil only if the meat is very lean.
  2. Add the ground beef or turkey. Break it apart and cook until browned and cooked through. Drain excess fat.
  3. Add the diced onion and cook for 3 to 4 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the diced potatoes, chili powder, smoked paprika, ground cumin, salt, and black pepper. Stir to coat the potatoes and meat. Let the spices toast for 1 minute.
  5. Pour in the broth, diced tomatoes with green chilies, Rotel, drained corn, black beans, and pinto beans. Stir to combine.
  6. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes or until the potatoes are fork tender.
  7. Once the potatoes are tender, lower the heat to very low. Stir in the heavy cream, shredded cheddar, and optional cream cheese. Stir gently until cheeses melt and the soup is smooth. Do not boil after adding dairy.
  8. Taste and adjust seasoning with more salt, pepper, or a pinch of chili powder.
  9. Serve hot and garnish with chopped cilantro or parsley. Add a dollop of sour cream or extra cheddar if you like more richness.

Notes

For a lighter dish, swap ground turkey for beef. Use low sodium broth to prevent over salting, adjusting seasoning at the end.

Nutrition

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