Ingredients

1 lb Ground Beef (You can substitute with ground turkey for a lighter option.)

1 medium Onion (Yellow or white onions work great.)

2 cloves Garlic (Fresh is best; garlic powder can be used if necessary.)

4 cups Beef Broth (Vegetable broth can be used for a vegetarian version.)

14.5 oz Diced Tomatoes (Fire-roasted tomatoes can add extra flavor.)

1 cup Corn (Frozen or canned corn works beautifully.)

15 oz Black Beans (You can substitute any canned bean.)

3 medium Potatoes (Waxy potatoes are best for consistency.)

2 tbsp Smoked Paprika (Regular paprika can be used for a milder taste.)

1 tbsp Chili Powder (Adjust based on your heat preference.)

1 tsp Cumin (An essential flavor component.)

1 tsp Salt (Essential for flavor balancing.)

1 tsp Black Pepper (Essential for flavor balancing.)

1 cup Heavy Cream (Use coconut milk for a dairy-free option.)

1 cup Shredded Cheddar Cheese (Fresh cheese will melt beautifully.)

2 tbsp Green Onions (Adds freshness and crunch.)

1 cup Tortilla Chips (Perfect for scooping or topping.)

Instructions

Step 1: In a large Dutch oven, heat a splash of oil over medium-high heat. Add the ground beef and break it into smaller pieces as it cooks, stirring continuously. Sauté until the beef is browned and no longer pink, about 5-7 minutes. Once browned, drain any excess grease.

Step 2: Add the diced onion and minced garlic to the pot, stirring well to combine. Cook for 2-3 minutes until the onion is translucent and the garlic is fragrant.

Step 3: Pour in the beef broth and stir in the diced tomatoes, corn, black beans, and diced potatoes. Ensure all ingredients are coated with the liquid. Bring to a gentle simmer over medium heat.

Step 4: Add the smoked paprika, chili powder, cumin, salt, and black pepper to the pot. Stir thoroughly to ensure even distribution of flavors.

Step 5: Increase the heat to bring the soup to a gentle boil, then reduce it to low heat. Cover the pot and let it simmer for 20-25 minutes, stirring occasionally.

Step 6: Once the potatoes are ready, stir in the heavy cream and shredded cheddar cheese. Continue to cook for an additional 5 minutes over low heat.

Step 7: Ladle the warm Creamy Cowboy Soup into bowls, and if desired, top with sliced green onions or a handful of crunchy tortilla chips.

Tips & Variations

For a lighter version, swap ground beef with ground turkey or chicken.

Use vegetable broth and omit cheese and cream to make a vegetarian-friendly soup.

Add fire-roasted diced tomatoes for a smoky depth of flavor.

Try substituting coconut milk for heavy cream for a dairy-free alternative.

For extra heat, increase chili powder or add a pinch of cayenne pepper.

FAQs

Can I make this soup in a slow cooker?

Yes, brown the beef and sauté the onions and garlic first, then transfer all ingredients except the cream and cheese to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cream and cheese before serving.

What type of potatoes are best for this soup?

Waxy potatoes like Yukon Gold or red potatoes hold their shape better during cooking, giving the soup a nice texture without becoming mushy.