Description
A warm and hearty creamy cowboy soup that’s perfect for cozy evenings, packed with flavors that bring everyone to the table.
Ingredients
Scale
- 1 lb Ground Beef (or turkey or a meat alternative)
- 1 large Onion (yellow or white)
- 3 cloves Garlic (minced)
- 4 cups Beef Broth (or vegetable broth)
- 14.5 oz Diced Tomatoes (canned, with juice)
- 1 cup Corn (canned or frozen)
- 15 oz Black Beans (drained and rinsed if canned)
- 2 medium Potatoes (Yukon Gold or russet, diced small)
- 1 tbsp Smoked Paprika
- 1 tbsp Chili Powder (adjust for heat preference)
- 1 tsp Cumin
- 1 tsp Salt (adjust to taste)
- 0.5 tsp Black Pepper (adjust to taste)
- 1 cup Heavy Cream (or coconut milk)
- 1 cup Shredded Cheddar Cheese (fresh cheese preferred)
Instructions
- In a large pot, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
- Add the diced onion and minced garlic and sauté until the onion is translucent.
- Pour in the beef broth and bring it to a simmer.
- Stir in the diced tomatoes, corn, black beans, and potatoes.
- Season with smoked paprika, chili powder, cumin, salt, and pepper. Adjust the chili powder based on your desired heat level.
- Allow the soup to simmer on low for about 20-30 minutes or until the potatoes are tender.
- Stir in the heavy cream (or coconut milk) and let it warm through.
- Lastly, sprinkle in the shredded cheddar cheese, letting it melt into the soup.
Notes
Great served with crusty bread or warm cornbread. Fresh cilantro or green onions make a lovely garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg