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Creamy Cowboy Soup Recipe

Creamy Cowboy Soup Recipe: A Hearty Tex-Mex Comfort Bowl

Enjoy a warming Creamy Cowboy Soup, packed with ground beef, black beans, and sweet corn for a cozy Tex-Mex experience.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soups
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Ground Beef Substitute with ground turkey or plant-based meat for lighter options.
  • 1 large Onion Yellow or white onions are best for this recipe.
  • 3 cloves Garlic Minced, freshly minced is preferred for the best taste.
  • 4 cups Beef Broth Swap for vegetable broth for a vegetarian version.
  • 14.5 oz Diced Tomatoes Canned with juice.
  • 1 cup Sweet Corn Canned or frozen; fresh, frozen, or canned works beautifully.
  • 15 oz Black Beans Drained and rinsed.
  • 2 medium Potatoes Diced small; Yukon Gold or russet are recommended.
For Seasoning
  • 1 tbsp Smoked Paprika Adjust according to your spice preference.
  • 1 tbsp Chili Powder Can be increased or decreased based on desired spice level.
  • 1 tsp Cumin Adds warmth and earthiness.
  • 1 tsp Salt Adjustable to taste.
  • 0.5 tsp Black Pepper Adjustable depending on preference.
For Creaminess
  • 1 cup Heavy Cream Use coconut milk for a dairy-free version.
  • 1 cup Shredded Cheddar Cheese Fresh, optional for serving.

Equipment

  • Dutch oven

Method
 

Preparation Steps
  1. In a large Dutch oven, heat over medium-high heat. Add ground beef, breaking it apart as it browns for about 5-7 minutes. Cook until fully browned, then drain excess grease.
  2. Add diced onion and minced garlic to the pot, stirring them into the cooked beef. Cook for 2-3 minutes until the onion turns translucent and fragrant.
  3. Stir in beef broth, diced tomatoes (with juice), sweet corn, and drained black beans. Add diced potatoes along with the seasoning mix: smoked paprika, chili powder, cumin, salt, and pepper. Mix thoroughly.
  4. Bring the mixture to a gentle boil, then reduce heat to low. Cover and let the soup simmer for 20-25 minutes, stirring occasionally, until the potatoes are tender.
  5. Once the potatoes are cooked, stir in heavy cream or coconut milk. Mix in shredded cheddar cheese. Cook for an additional 5 minutes over low heat.
  6. Ladle the soup into bowls, garnishing with sliced green onions or crispy tortilla chips. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Customize the soup with your favorite vegetables or proteins. Store leftovers in an airtight container for up to three days. For a dairy-free twist, use coconut milk instead of heavy cream.

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