Description
A hearty and comforting creamy cowboy soup made with ground beef, beans, and fresh vegetables, perfect for family gatherings.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 cups beef broth
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 cup diced potatoes (peeled or unpeeled)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese
- Sliced green onions for garnish
- Extra shredded cheese and crushed tortilla chips for topping
Instructions
- Start by browning the ground beef in a large pot over medium heat. Break it apart with a spoon and cook until it’s nicely browned.
- Once the beef is browned, add the diced onion and minced garlic. Cook until the onion becomes translucent, about 3-5 minutes.
- Stir in the diced potatoes, canned tomatoes (with juice), corn, black beans, and beef broth. Season with smoked paprika, chili powder, ground cumin, salt, and black pepper.
- Bring the mixture to a gentle boil. Reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
- Stir in the heavy cream or half-and-half and shredded cheddar cheese. Allow the soup to warm through, making it rich and creamy.
- Ladle the soup into bowls, garnishing with sliced green onions, additional cheese, and crushed tortilla chips for that extra crunch.
Notes
For a spicy twist, consider adding diced jalapeños. Allowing the soup to cool and refrigerating overnight can enhance the flavors.
