This creamy Cowboy Soup

Here’s a hearty and comforting Creamy Cowboy Soup—a thick, flavorful soup with beef, beans, corn, and a touch of cream 🌽🥩🧄

Creamy Cowboy Soup

Ingredients (Serves 4–6)

• 1 lb (450 g) ground beef

• 1 onion, diced

• 2 cloves garlic, minced

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) corn, drained (or 1 cup frozen)

• 1 can (14–15 oz) diced tomatoes

• 2 cups beef or chicken broth

• 1 tsp chili powder

• ½ tsp smoked paprika

• Salt and pepper, to taste

• ½ cup heavy cream or half-and-half

• Optional toppings: shredded cheese, chopped green onions, tortilla chips

Instructions

1️⃣ Cook the Beef

1. In a large pot, brown ground beef over medium heat.

2. Drain excess fat.

3. Add onion and garlic, sauté 2–3 minutes until softened.

2️⃣ Add Vegetables & Beans

• Stir in beans, corn, and diced tomatoes.

• Add broth, chili powder, smoked paprika, salt, and pepper.

3️⃣ Simmer

• Bring to a boil, then reduce heat.

• Simmer 15–20 minutes to allow flavors to meld.

4️⃣ Add Cream

• Stir in heavy cream or half-and-half.

• Heat gently, do not boil, to avoid curdling.

5️⃣ Serve

• Ladle into bowls.

• Top with shredded cheese, green onions, or tortilla chips if desired.

Tips

• Make it faster: Use pre-cooked or leftover beef.

• Extra spice: Add a dash of hot sauce or cayenne.

• Thicker soup: Mash a few beans with the back of a spoon or use less broth.

• Make-ahead: Soup tastes even better the next day after flavors meld.

If you want, I can give a 15-minute one-pot version of this Cowboy Soup that’s creamy, cheesy, and ready fast—perfect for busy weeknights.