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Cozy Creamy Cowboy Soup

Irresistibly Cozy Creamy Cowboy Soup for Warm Comfort

Cozy Creamy Cowboy Soup is a hearty dish of seasoned ground beef, tender potatoes, and creamy broth, perfect for warming up on chilly evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 lb ground beef Provides protein and richness; substitute with ground turkey or shredded chicken for a lighter option.
  • 1 small onion, diced Adds sweetness and depth; shallots can be used for a milder taste.
  • 2 cloves garlic, minced Enhances aroma and flavor; fresh garlic is preferred for a potent taste.
  • 4 cups beef broth Forms the soup base, providing savory depth; vegetable broth is perfect for a vegetarian version.
For the Veggies
  • 1 14.5-ounce can diced tomatoes (with juice) Adds acidity and texture; fresh tomatoes are great if in season.
  • 1 15-ounce can whole kernel corn, drained Contributes sweetness and crunch; frozen corn is a fresh alternative.
  • 1 15-ounce can black beans, drained and rinsed Offers protein and fiber; kidney or pinto beans work well too.
  • 1 10-ounce can diced tomatoes with green chilies Adds spiciness; adjust based on your heat preference.
  • 1 cup diced potatoes Provides heartiness and texture; use waxy potatoes for the best results.
For the Flavor
  • 1 teaspoon smoked paprika Imparts a smoky flavor; regular paprika or cayenne pepper can add a different heat.
  • 1 teaspoon chili powder Enhances overall flavor complexity; adjust according to your spice tolerance.
  • 0.5 teaspoon ground cumin Adds an earthy flavor; consider using coriander for a unique spice profile.
  • Salt and black pepper Essential for adjusting flavor during cooking.
For the Creaminess
  • 1 cup heavy cream or half-and-half Creates a rich and creamy texture; coconut milk is perfect for a dairy-free substitute.
  • 1 cup shredded cheddar cheese Enriches the soup with flavor; try Monterey Jack or Pepper Jack for exciting twists.

Equipment

  • Large Pot

Method
 

Preparation Steps
  1. In a large pot, heat a drizzle of oil over medium-high heat. Add ground beef, breaking it apart as it cooks. Brown for about 5-7 minutes until no longer pink.
  2. Reduce heat to medium and add diced onion. Sauté for 5-7 minutes until softened and translucent.
  3. Stir in minced garlic and cook for 1 minute until aromatic.
  4. Incorporate smoked paprika, chili powder, and ground cumin. Stir and let them toast for 1 minute.
  5. Pour in beef broth and add diced tomatoes, diced potatoes, drained corn, and rinsed black beans. Stir well.
  6. Bring to a gentle boil, then reduce heat, cover, and simmer for 20-25 minutes until potatoes are tender.
  7. Gently stir in heavy cream and remaining corn. Heat over low for 5 minutes without boiling.
  8. Taste and adjust with salt and black pepper as desired. Cook uncovered for another 5 minutes.
  9. Ladle into bowls and garnish with shredded cheddar cheese before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

This soup is freezer-friendly; store leftovers in airtight containers for quick meals later. Use waxy potatoes for better texture, and ensure not to boil the cream to avoid curdling.

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