Ingredients

1 lb Ground Beef (or turkey or meat alternative)

1 large Onion (yellow or white for best flavor)

3 cloves Garlic (minced)

4 cups Beef Broth (or vegetable broth for vegetarian option)

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 for dairy-free)

1 cup Shredded Cheddar Cheese (fresh cheese preferred)

Instructions

Step 1: In a large Dutch oven, heat over medium-high heat and add the ground beef. Cook until fully browned, about 5-7 minutes, breaking it apart with a wooden spoon as it cooks. Drain any excess grease.

Step 2: Add the diced onion and minced garlic to the pot, stirring for about 2-3 minutes until the onion becomes translucent and fragrant.

Step 3: Stir in the beef broth, diced tomatoes (with juice), corn, black beans, and potato cubes, along with smoked paprika, chili powder, cumin, salt, and black pepper. Mix thoroughly.

Step 4: Bring the soup mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, stirring occasionally, until the potatoes are tender.

Step 5: Stir in the heavy cream and shredded cheddar cheese. Cook for an additional 5 minutes until the cheese melts and the soup becomes creamy.

Step 6: Ladle the Creamy Cowboy Soup into bowls and garnish with sliced green onions, extra cheese, or tortilla chips if desired. Serve hot.

Tips & Variations

For a vegetarian version, substitute ground beef with a plant-based meat alternative and use vegetable broth.

If you prefer less spice, reduce the chili powder or omit it entirely.

Adding a dash of hot sauce can enhance the flavor for those who love heat.

Use coconut milk instead of heavy cream for a dairy-free and slightly tropical twist.

Leftover soup is excellent topped with fresh cilantro or avocado slices for added freshness.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors meld. Prepare it fully and store it in the fridge. Reheat gently before serving.

Can I use different types of cheese?

Absolutely. While cheddar adds a classic flavor, you can try Monterey Jack, pepper jack, or a mild Colby for a slight variation. Just ensure the cheese melts well.