Creamy Cowboy Soup
A warm and hearty soup with Tex-Mex flair, perfect for chilly days, combining rich flavors and a creamy texture that the whole family will love.
Ingredients
Main Ingredients
- 1 lb Ground Beef Opt for lean beef to reduce grease.
- 1 cup Diced Onion Yellow or white onions work best.
- 2 cloves Minced Garlic Fresh is best for potency.
- 4 cups Beef Broth Use low-sodium for better control over salt.
- 14.5 oz Diced Tomatoes Include juice for added richness.
- 1 cup Corn Can substitute with frozen or canned corn.
- 1 can Black Beans Rinsed to reduce sodium.
- 2 medium Potatoes Diced for quicker cooking; waxy potatoes are best.
- 1 tbsp Smoked Paprika Regular paprika can be used for a milder taste.
- 2 tbsp Chili Powder Adjust to preferred spiciness.
- 1 tbsp Cumin Imparts a warm, earthy flavor.
- 1 tsp Salt Adjust according to taste.
- 1 tsp Black Pepper Adjust according to taste.
- 1 cup Heavy Cream Can be substituted with coconut milk for a dairy-free option.
- 1 cup Shredded Cheddar Cheese Prefer fresh over pre-shredded.
Instructions
Cooking
- In a large pot, brown the ground beef over medium heat. Drain excess grease if necessary.
- Add the diced onion and minced garlic. Cook until the onion is translucent, about 3-5 minutes.
- Stir in the beef broth, diced tomatoes with their juice, corn, black beans, and diced potatoes.
- Sprinkle in smoked paprika, chili powder, cumin, salt, and black pepper. Mix well.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Stir in the heavy cream and let it warm through for an additional 5 minutes.
- Top with shredded cheddar cheese before serving.
Notes
Serve hot, garnished with extra cheddar cheese if desired. Pairs well with crusty bread or tortilla chips. For an added kick, consider topping with fresh cilantro or jalapeños. Store leftovers in an airtight container for up to 3 days or freeze for 3 months.