why make this recipe
This soup is warm, rich, and easy to make. It fills you up and uses simple pantry items. You can change meat, spices, or make it vegetarian. If you like simple community food stories, read the village soup community story for a homey feel.
how to make Creamy Cowboy Soup
This is a straight cook-and-serve soup. Brown the meat, add vegetables and spices, simmer, then finish with cream and cheese. If you want more cowboy-style flavor, see these cowboy butter steak tips to borrow ideas for seasoning.
Ingredients :
- 1 lb Ground Beef (or turkey or meat alternative.)
- 1 large Onion (yellow or white for best flavor.)
- 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 (Yukon Gold or russet, 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.)
Directions :
Steps
- Heat a large pot over medium-high heat. Add the ground beef. Cook and stir until browned. Drain excess fat if needed.
- Add diced onion and minced garlic. Cook 3–4 minutes until soft and fragrant.
- Stir in smoked paprika, chili powder, cumin, salt, and black pepper. Cook 1 minute.
- Add diced potatoes, diced tomatoes with juice, beef broth, corn, and black beans. Stir to combine.
- Bring soup to a boil, then reduce heat to low. Cover and simmer 15–20 minutes until potatoes are tender.
- Stir in heavy cream and half the shredded cheddar. Heat gently until warmed through. Do not boil after adding cream.
- Taste and adjust salt and pepper. Serve hot with the rest of the cheddar on top if you like.
how to serve Creamy Cowboy Soup
Serve the soup hot in bowls. Top with extra cheddar, chopped green onion, or a spoon of sour cream. For a simple side, try warm bread or cornbread; many cooks like cornbread pairing ideas for a cozy meal.
how to store Creamy Cowboy Soup
Let the soup cool to room temperature. Put it in airtight containers. Store in the fridge up to 3–4 days. For longer storage, freeze in freezer-safe containers for up to 2 months. Thaw in the fridge before reheating. Reheat on the stove over low heat, stir often, and add a splash of broth if it is thick.
tips to make Creamy Cowboy Soup
- Cut potatoes small so they cook fast and blend with the soup.
- Use lean ground meat or turkey to cut fat. For a meatless version, use a firm meat alternative and vegetable broth.
- If you want dairy-free, use full-fat coconut milk instead of heavy cream.
- For extra flavor, brown the meat well and scrape the pan bits into the soup.
- Want healthier swaps and ideas? Check a simple plan like the 7-day juice fast plan for inspiration on adding more veggies.
Serving Ideas (if any)
- Serve with warm cornbread, a green salad, or crusty bread.
- Top with chopped cilantro, green onions, or jalapeños for spice.
- Add avocado slices for cream and texture.
- Pair with simple baked potatoes or a side of roasted vegetables.
Final Thoughts
This Creamy Cowboy Soup works for busy weeknights and for feeding a small crowd. It uses easy pantry items and gives a rich, home-style flavor. You can change spices, swap meat, or make it dairy-free as you like. The soup is forgiving and great for meal prep.
FAQs
Q: Can I use ground turkey instead of beef?
A: Yes. Ground turkey works well and reduces fat. Cook it the same way as beef.
Q: Can I make this soup in a slow cooker?
A: Yes. Brown the meat and sauté the onions first, then add all ingredients except cream and cheese. Cook on low 4–6 hours. Stir in cream and cheese at the end.
Q: How do I keep the potatoes from getting mushy?
A: Cut them small and check often. Add them later in cooking if you worry they will overcook.
Q: Can I use fresh corn instead of canned or frozen?
A: Yes. Use fresh kernels cut from the cob. Add them with the other vegetables.
Q: Is this soup spicy?
A: The base is mild. Adjust chili powder to make it spicier or milder.
Conclusion
This recipe makes a cozy, creamy soup that fits many diets and tastes. For a ready reference recipe online, see Creamy Cowboy Soup Recipe: Your New Cozy Weeknight Delight for a similar idea and layout. For other warm meals and fall recipes, try this collection of Healthy and Hearty Cozy Soup and Chili Recipes (Perfect for fall!).
Creamy Cowboy Soup
Ingredients
Main Ingredients
- 1 lb Ground Beef (or turkey or meat alternative) Use lean options for less fat
- 1 large Onion (yellow or white) For best flavor
- 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 (Yukon Gold or russet, 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
Cooking
- Heat a large pot over medium-high heat. Add the ground beef and cook, stirring until browned. Drain excess fat if needed.
- Add diced onion and minced garlic. Cook for 3–4 minutes until soft and fragrant.
- Stir in smoked paprika, chili powder, cumin, salt, and black pepper. Cook for 1 minute.
- Add diced potatoes, diced tomatoes with juice, beef broth, corn, and black beans. Stir to combine.
- Bring soup to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes until potatoes are tender.
- Stir in heavy cream and half the shredded cheddar. Heat gently until warmed through, ensuring not to boil after adding cream.
- Taste and adjust salt and pepper as needed. Serve hot, topped with the rest of the cheddar if desired.