Print

Creamy Cowboy Soup

A close-up of a dark bowl filled with hearty cowboy soup, topped generously with shredded cheddar cheese.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty, one-pot creamy cowboy soup using ground beef, beans, and corn for a satisfying family dinner.

Ingredients

Scale
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 4 cups beef broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste

Instructions

  1. Brown the ground beef in a large pot or Dutch oven over medium heat. Drain off any excess fat.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  3. Stir in the minced garlic, chili powder, cumin, and oregano. Cook for 1 minute until fragrant.
  4. Pour in the diced tomatoes (with juice), black beans, kidney beans, corn, and beef broth. Bring the mixture to a simmer.
  5. Reduce heat to low, cover, and let the soup cook for 15 minutes, allowing the flavors to combine.
  6. Stir in the heavy cream until fully incorporated. Heat through, but do not boil after adding the cream.
  7. Remove the pot from the heat. Stir in the shredded cheddar cheese until melted and the soup is creamy.
  8. Season with salt and pepper to your preference before serving.

Notes

  • For a smoky flavor, add 1/4 teaspoon of smoked paprika with the other spices.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering soup before adding the cream.
  • This soup freezes well; cool completely before transferring to airtight containers.

Nutrition

Find it online: https://eatableempress.com/cowboy-soup-creamy-beef-and-bean-soup-recipe/