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–+ servings
Creamy Cowboy Soup

Creamy Cowboy Soup: A Cozy, Hearty One-Pot Wonder

Creamy Cowboy Soup is a comforting, hearty dish perfect for chilly nights, combining ground beef, black beans, and potatoes into a deliciously creamy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 lb Ground Beef Substitute with ground turkey or plant-based meat for a lighter option.
  • 1 can Black Beans Feel free to use any canned beans like kidney or pinto beans.
  • 1 cup Corn Frozen corn works perfectly in place of canned.
  • 1 can Diced Tomatoes Consider using tomatoes with green chilies for an extra kick.
  • 2 cups Potatoes Chop into small cubes for even cooking.
  • 4 cups Beef Broth Swap for vegetable broth for a vegetarian version.
  • 1 cup Heavy Cream Coconut milk serves as a great dairy-free alternative.
  • 1 cup Cheddar Cheese Use freshly shredded cheese to avoid a grainy texture.
  • 1 medium Onion Sauté until fragrant for the best results.
  • 3 cloves Garlic Minced.
  • 1 tsp Smoked Paprika Adjust to suit your heat preference.
  • 1 tsp Chili Powder Adjust to suit your heat preference.
  • 1 tsp Cumin Adjust to suit your heat preference.
  • 1 tsp Salt Adjust to suit your taste.
  • 1/2 tsp Black Pepper Adjust to suit your taste.
For Toppings
  • 2 scallions Green Onions Chopped.
  • 1 cup Extra Cheese Use as desired for added creaminess.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat over medium-high heat until shimmering. Add ground beef, breaking it into smaller pieces as it cooks, for about 5–7 minutes until browned and fully cooked. Drain any excess grease.
  2. Add diced onion and minced garlic to the pot with the beef. Sauté for 2-3 minutes, stirring often, until the onion is translucent and the garlic is fragrant.
  3. Stir in black beans, corn, diced tomatoes with their juices, and chopped potatoes. Pour in the beef broth, then season with smoked paprika, chili powder, cumin, salt, and black pepper to taste. Mix well and bring the mixture to a gentle boil.
  4. Once boiling, reduce the heat to low, cover, and let the soup simmer for 20-25 minutes. Stir occasionally, ensuring the potatoes become fork-tender but not mushy.
  5. After simmering, stir in the heavy cream and shredded cheddar cheese. Continue to cook for an additional 5 minutes over low heat, stirring frequently until the cheese is fully melted and incorporated.
  6. Ladle the finished Creamy Cowboy Soup into bowls and top with chopped green onions and extra cheese if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 4mg

Notes

This soup stores well; refrigerate for up to three days or freeze leftovers for up to three months. Reheat thoroughly before serving, adding a splash of broth or cream if needed to restore consistency.

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