why make this recipe
Creamy Cowboy Soup is a hearty and comforting dish that brings together wonderful flavors and textures. It’s perfect for chilly nights or whenever you want something filling and delicious. This soup combines the richness of ground beef with the creaminess of heavy cream and cheese, making it a great meal for families. Plus, it’s easy to make and can feed a crowd.
how to make Creamy Cowboy Soup
Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 cups beef broth
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 cup diced potatoes (peeled or unpeeled)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese
- Sliced green onions
- Extra shredded cheese
- Crushed tortilla chips
Directions:
- In a large pot over medium heat, brown the ground beef until it is fully cooked. Drain any excess grease.
- Add the diced onion and minced garlic to the pot. Cook until the onion is soft and fragrant.
- Pour in the beef broth, diced tomatoes (with juice), corn, black beans, diced tomatoes with green chilies, and potatoes. Stir to combine.
- Add smoked paprika, chili powder, ground cumin, salt, and pepper to taste. Bring the soup to a boil, then reduce heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Stir in the heavy cream (or half-and-half) and shredded cheddar cheese. Allow it to heat through, giving it a creamy consistency.
- Ladle the soup into bowls, topping each with sliced green onions, extra shredded cheese, and crushed tortilla chips for a little crunch.
how to serve Creamy Cowboy Soup
Serve Creamy Cowboy Soup hot, right after cooking. It pairs well with crusty bread or cornbread. You can also add a dollop of sour cream or avocado for extra flavor.
how to store Creamy Cowboy Soup
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it on the stovetop or in the microwave. You may need to add a splash of broth or water to loosen it up since it may thicken as it sits.
tips to make Creamy Cowboy Soup
- Feel free to adjust the spices to your taste. If you like more heat, add some diced jalapeños or a pinch of cayenne pepper.
- For a healthier version, use lean ground turkey or chicken instead of beef and add more vegetables like bell peppers or zucchini.
variation
You can customize Creamy Cowboy Soup by using different types of beans or adding cooked pasta for added heartiness. If you want a vegetarian version, replace the ground beef with mushrooms or a meat substitute and use vegetable broth.
FAQs
1. Can I freeze Creamy Cowboy Soup?
Yes, you can freeze the soup! Allow it to cool completely, then store it in an airtight container or freezer bag. It can be frozen for up to 3 months.
2. Can I make this recipe in a slow cooker?
Yes, you can! Brown the ground beef first, then add all the ingredients to a slow cooker and cook on low for about 6-8 hours or high for 3-4 hours, adding the cream and cheese towards the end.
3. What can I use instead of heavy cream?
If you want to lighten the soup, you can use half-and-half or even milk. For a dairy-free option, try using coconut milk or a dairy-free cream substitute.
Creamy Cowboy Soup
Ingredients
Main ingredients
- 1 lb ground beef You can use lean ground turkey for a healthier option.
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth Use vegetable broth for a vegetarian version.
- 1 14.5-ounce can diced tomatoes (with juice)
- 1 15-ounce can whole kernel corn, drained
- 1 15-ounce can black beans, drained and rinsed
- 1 10-ounce can diced tomatoes with green chilies
- 1 cup diced potatoes Peeled or unpeeled.
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder Adjust for more heat as desired.
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
- 1 cup heavy cream or half-and-half Use coconut milk for a dairy-free option.
- 1 cup shredded cheddar cheese Extra cheese for topping.
- Sliced green onions For garnish.
- Extra shredded cheese For garnish.
- Crushed tortilla chips For garnish.
Instructions
Preparation
- In a large pot over medium heat, brown the ground beef until it is fully cooked. Drain any excess grease.
- Add the diced onion and minced garlic to the pot. Cook until the onion is soft and fragrant.
Cooking
- Pour in the beef broth, diced tomatoes (with juice), corn, black beans, diced tomatoes with green chilies, and potatoes. Stir to combine.
- Add smoked paprika, chili powder, ground cumin, salt, and pepper to taste. Bring the soup to a boil, then reduce heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Stir in the heavy cream (or half-and-half) and shredded cheddar cheese. Allow it to heat through, giving it a creamy consistency.
- Ladle the soup into bowls, topping each with sliced green onions, extra shredded cheese, and crushed tortilla chips for a little crunch.
