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Easy Creamy Cowboy Soup Recipe
John

Creamy Cowboy Soup Recipe

This Creamy Cowboy Soup is a cozy one-pot Tex-Mex inspired dinner made with ground beef, beans, corn, potatoes, and a silky, cheesy broth that comes together in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Course
Cuisine: Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 lb ground beef Lean if possible
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups beef broth Vegetable broth works too
  • 1 14.5 oz can diced tomatoes
  • 1 cup corn kernels Fresh, frozen, or canned
  • 1 15 oz can black beans, drained and rinsed
  • 3 medium potatoes, diced small Yukon Gold or red potatoes
  • 2 tbsp smoked paprika
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp salt More to taste
  • 0.5 tsp black pepper
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
Optional Toppings
  • 2 tbsp sliced green onions
  • 1 cup tortilla chips, crushed

Method
 

  1. Heat a large Dutch oven over medium-high heat with a small splash of oil. Add the ground beef and cook, breaking it into crumbles, until browned with no pink remaining. Drain excess fat if needed.
  2. Stir in the diced onion and minced garlic and cook for 2–3 minutes, until the onion softens and becomes translucent and the garlic is fragrant.
  3. Pour in the beef broth, then add the diced tomatoes, corn, black beans, and diced potatoes. Stir well to combine and make sure the potatoes are submerged.
  4. Season the pot with smoked paprika, chili powder, cumin, salt, and black pepper. Stir again so the spices are evenly distributed.
  5. Bring the soup to a gentle boil, then reduce the heat to a low simmer. Cover and cook for 20–25 minutes, or until the potatoes are just fork-tender.
  6. Lower the heat to very low. Stir in the heavy cream and shredded cheddar cheese until the cheese melts and the broth turns creamy.
  7. Taste and adjust seasoning as needed. Ladle the Creamy Cowboy Soup into bowls and top with green onions and crushed tortilla chips before serving.

Notes

For a dairy-free variation, use full-fat coconut milk in place of the cream and skip the cheese or use a dairy-free alternative. The soup will thicken slightly as it cools, so you can add a splash of broth when reheating to loosen it.