Creamy Cowboy Soup
This Creamy Cowboy Soup combines ground beef, savory spices, and creamy goodness, making it a perfect weeknight dish that is both comforting and easy to prepare.
Ingredients
Main Ingredients
- 1 lb Ground Beef (or turkey or meat alternative) Use a meat alternative for a lighter version.
- 1 large Onion (yellow or white) Best flavor with yellow or white onion.
- 3 cloves Garlic (minced)
- 4 cups Beef Broth (or vegetable broth) Use vegetable broth for a 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
- In a large pot, heat a bit of oil over medium heat. Add the ground beef and cook until browned. Break it into small pieces as it cooks.
- Stir in the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent.
- Pour in the beef or vegetable broth, followed by the diced tomatoes, corn, and black beans.
- Toss in the potatoes, smoked paprika, chili powder, cumin, salt, and black pepper. Stir well.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes or until the potatoes are fork-tender.
- Once the potatoes are done, lower the heat and stir in the heavy cream and shredded cheddar cheese until melted and creamy.
- Taste and adjust seasoning if needed. Serve hot and enjoy!
Notes
For added depth of flavor, sauté the onion and garlic in bacon fat or add cooked bacon. Adjust spice levels by adding jalapeños or hot sauce. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze (without cheese and cream) for longer storage.