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Hearty Creamy Cowboy Soup Recipe

A close-up of a white bowl filled with rich, meaty cowboy soup featuring ground beef, corn, and tomatoes.

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Make this hearty, creamy cowboy soup for a satisfying, one-pot comfort meal. It uses ground beef, beans, and corn in a rich, savory broth.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 4 cups beef broth
  • 1 large potato, peeled and diced
  • 1/2 cup heavy cream
  • 1/2 cup shredded cheddar cheese (optional, for topping)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain off any excess grease.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  3. Stir in the minced garlic, chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  4. Add the diced tomatoes (with juice), kidney beans, black beans, corn, beef broth, and diced potato to the pot.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender.
  6. Stir in the heavy cream until the soup is fully incorporated and heated through. Do not boil after adding the cream.
  7. Taste the soup and adjust seasonings if needed.
  8. Serve hot, topped with shredded cheddar cheese if desired.

Notes

  • For a smoky flavor, add 1/4 teaspoon of smoked paprika with the other spices.
  • This soup freezes well; cool completely before storing in airtight containers.
  • If you prefer a thicker soup, mash about 1/4 cup of the beans against the side of the pot before adding the cream.

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