Creamy Cowboy Soup

Creamy Cowboy Soup

Author: Chef Elsa Prep Time: 15 min
Cook Time: 30 min Total Time: 45 min
Yield: 6 servings Category: Dishes Cuisine: American Diet: None

Description

Description A hearty and comforting soup packed with rich flavors and creamy texture, perfect for chilly evenings.

Ingredients

  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes (do not drain)
  • 1 can (15 oz) whole kernel corn (drained)
  • 1 can (15 oz) black beans (drained and rinsed)
  • 1 can (10 oz) diced tomatoes with green chilies (do not drain)
  • 1 cup diced potatoes
  • 1 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • 1 cup shredded cheddar cheese (for garnish)
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Instructions

  1. In a large pot or Dutch oven, brown the ground beef over medium-high heat for about 5-7 minutes. Drain excess grease.
  2. Add the diced onion and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for 1 minute.
  3. Sprinkle in smoked paprika, chili powder, and ground cumin. Stir to combine and toast the spices for 1 minute.
  4. Pour in beef broth and add the diced tomatoes, corn, black beans, diced tomatoes with green chilies, and potatoes. Stir to combine.
  5. Bring the mixture to a boil, then reduce heat, cover, and simmer for 20-25 minutes until potatoes are tender.
  6. Stir in the heavy cream and drained corn, gently heating without bringing to a boil.
  7. Taste and adjust seasoning with salt and black pepper. Simmer uncovered for another 5 minutes.
  8. Ladle into bowls and garnish with shredded cheddar cheese before serving.

Notes

  1. Notes
  2. Store leftovers in an airtight container for 3-4 days. Soup can be frozen for up to 2 months.