Creamy Cowboy Soup Recipe: Your New Cozy Weeknight Delight
Why make this recipe
Creamy Cowboy Soup is a delicious and hearty dish that will warm you up on any chilly night. It is perfect for busy weeknights because it combines simple ingredients into one pot, making cleanup a breeze. Whether you’re cooking for your family or just for yourself, this soup is easy to adjust and can be made with whatever you have on hand. Its comforting texture and rich flavor make it a guaranteed crowd-pleaser!
How to make Creamy Cowboy Soup
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
- In a large pot, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
- Add the chopped onion and minced garlic. Cook until the onion becomes translucent, about 3-4 minutes.
- Pour in the beef broth and add the diced tomatoes, corn, black beans, and diced potatoes.
- Stir in the smoked paprika, chili powder, cumin, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the potatoes are tender.
- Stir in the heavy cream and allow the soup to heat through.
- Add in the shredded cheddar cheese and stir until melted and creamy.
How to serve Creamy Cowboy Soup
Serve the soup hot, garnished with additional cheese or fresh herbs if desired. It pairs well with crusty bread or a side salad for a full meal. Feel free to adjust the toppings according to your taste!
How to store Creamy Cowboy Soup
You can store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in a pot on the stove or in the microwave. If the soup thickens, you may need to add a splash of broth or water to reach your preferred consistency.
Tips to make Creamy Cowboy Soup
- If you want extra flavor, consider adding some diced bell peppers or jalapeños when cooking the onions.
- For a thicker soup, you can mash some of the potatoes in the pot once they are tender.
- Experiment with different types of cheese for a unique twist, such as pepper jack for some spice.
Variation
You can easily make this soup vegetarian by using beans and additional vegetables instead of beef. Try adding sweet potatoes or bell peppers, and use vegetable broth instead of beef broth. For a lighter version, skip the heavy cream and use a lower-fat milk option.
FAQs
Can I freeze Creamy Cowboy Soup?
Yes, this soup freezes well! To freeze, let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
What can I serve with this soup?
This soup goes great with crusty bread, tortilla chips, or a simple side salad. You can also top it with sour cream or avocado for added creaminess.
How spicy is the soup?
The spice level can be adjusted by modifying the amount of chili powder. You can start with a smaller amount and add more to taste. Feel free to add hot sauce for extra heat!
Creamy Cowboy Soup
Ingredients
Method
- In a large pot, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
- Add the chopped onion and minced garlic. Cook until the onion becomes translucent, about 3-4 minutes.
- Pour in the beef broth and add the diced tomatoes, corn, black beans, and diced potatoes.
- Stir in the smoked paprika, chili powder, cumin, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the potatoes are tender.
- Stir in the heavy cream and allow the soup to heat through.
- Add in the shredded cheddar cheese and stir until melted and creamy.