Description
Creamy Cowboy Soup is a hearty, flavorful dish perfect for family dinners or gatherings. Combining ground beef, beans, tomatoes, corn, and a rich creamy base, this recipe offers a comforting and filling meal with a perfect balance of spices and textures. It’s easy to prepare on the stovetop, making it ideal for busy weeknights or cozy weekends.
Ingredients
Meat and Beans
- 1 lb ground beef
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
Vegetables
- 1 cup frozen corn kernels
- 1 medium onion, diced
- 2 cloves garlic, minced
Liquids and Dairy
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup heavy cream or half-and-half
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Optional: 1/4 teaspoon cayenne pepper for heat
Garnishes (optional)
- Chopped fresh cilantro
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
Instructions
- Cook the Ground Beef: In a large pot or Dutch oven over medium heat, brown the ground beef until fully cooked and no longer pink. Break it apart with a spatula as it cooks. Drain excess fat to keep the soup from being too greasy.
- Sauté Aromatics: Add the diced onion and minced garlic to the pot with the beef. Cook for 3-4 minutes until the onion is translucent and the garlic is fragrant, stirring occasionally.
- Add Spices: Stir in the cumin, chili powder, paprika, salt, black pepper, and cayenne pepper if using. Cook for 1-2 minutes to toast the spices and release their flavors.
- Combine Remaining Ingredients: Pour in the beef broth, diced tomatoes with their juice, drained beans, and frozen corn. Stir well to combine everything evenly.
- Simmer: Bring the soup to a boil, then reduce heat to low. Cover and let it simmer for 20-25 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Add Cream: Stir in the heavy cream or half-and-half, heating the soup through without bringing it back to a boil to prevent curdling.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning with extra salt or pepper if needed. Ladle into bowls and garnish with chopped cilantro, shredded cheese, sour cream, and green onions as desired.
Notes
- You can substitute ground turkey or chicken for a leaner version.
- Use half-and-half instead of heavy cream for a lighter soup.
- For a vegetarian option, omit the beef and use vegetable broth instead.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with warm cornbread or tortilla chips for a complete meal.
