Can I make this recipe ahead of time?

Yes. I often prep it in the morning before the girls wake up, then finish it right before dinner. Store the base without cream in the fridge and add cream and cheese when reheating.

Can I use ground turkey instead of beef?

Absolutely. Ground turkey is a lighter swap and still tastes great. Brown it well and season to make up for the milder flavor.

Will the soup thicken as it sits?

Yes. Potatoes and beans soak up liquid overnight, so you may need to add a splash of broth when reheating. The cream also thickens the soup slightly, so adjust liquid to your preference.

How do I make it dairy-free?

Use coconut milk or a nut milk cream substitute in place of heavy cream. Skip the cheddar or use a plant-based shredded cheese that melts well.

Is this recipe freezer-friendly?

Yes. Freeze the soup before adding cream and cheese. Thaw in the fridge and finish with dairy when reheating.

Creamy Cowboy Soup Recipe: Your New Cozy Weeknight Delight

Description

A comforting and hearty soup filled with bold flavors, perfect for busy weeknights.

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)

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Instructions

Heat a large pot over medium-high heat and add the ground beef. Brown the meat, breaking it up with a spoon.
Push the meat to the side and add the diced onion. Cook until soft and translucent, about 4 to 5 minutes, stirring occasionally.
Add minced garlic, smoked paprika, chili powder, and cumin. Stir for 30 to 60 seconds until fragrant.
Pour in the diced tomatoes with their juice and scrape up any brown bits.
Add the diced potatoes, drained black beans, and corn. Pour in the beef broth and stir to combine everything.
Bring the soup to a gentle boil, then reduce to a simmer. Cover and cook until the potatoes are tender, about 12 to 15 minutes.
Check seasoning and adjust salt and pepper.
Stir in the heavy cream and let the soup simmer uncovered for 3 to 4 minutes.
Turn off the heat and fold in half of the shredded cheddar until melted. Save the rest for topping bowls at the table.
Ladle into bowls and garnish with remaining cheddar, chopped green onions, or sour cream. Serve with cornbread, crackers, or tortilla chips.

Notes

This soup keeps very well in the fridge for 3 to 4 days and can be frozen for up to three months. For creamy soups, stir until creamy when adding the cream and adjust liquid as necessary when reheating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American