Hearty One-Pot Creamy Cowboy Soup
This creamy cowboy soup recipe delivers soul-satisfying comfort in one pot. It is packed with ground beef, potatoes, beans, and corn in a rich, savory broth, making it a perfect, easy weeknight dinner.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 4 cups beef broth
- 2 medium potatoes, peeled and diced into 1/2-inch pieces
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese (optional, for topping)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Stir in the minced garlic, oregano, chili powder, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
- Pour in the beef broth. Add the diced potatoes, rinsed black beans, drained corn, and diced tomatoes with green chilies.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender.
- Remove the pot from the heat. Stir in the heavy cream until the broth is fully incorporated and creamy. Taste and adjust salt and pepper if needed.
- Ladle the hearty cowboy soup into bowls. Top each serving with shredded cheddar cheese and fresh parsley, if desired.
Notes
- For a smoky cowboy soup flavor without cream, substitute the heavy cream with 1/2 cup of evaporated milk and add 1/2 teaspoon of liquid smoke to the broth when simmering.
- This recipe works well in a slow cooker. Brown the beef and sauté the onions first, then transfer everything except the heavy cream to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in the cream just before serving.
- If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the simmering soup during the last 5 minutes of cooking until it thickens slightly.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 8
- Sodium: 650
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 13
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 6
- Protein: 28
- Cholesterol: 75