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Creamy Cowboy Soup

A hearty and comforting soup with ground beef, beans, and a creamy base, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil Extra virgin is best for flavor.
  • 1 pound ground beef Lean ground beef works well, but turkey can be a lighter option.
  • 1 medium yellow onion, diced Sweet onions add a lovely depth of flavor.
  • 2 cloves garlic, minced Fresh garlic for that aromatic kick.
  • 1 medium green bell pepper, diced A substitute could be red or yellow for sweetness.
  • 1 cup frozen corn Feel free to use fresh corn when in season!
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes Fire-roasted tomatoes add a smoky flavor.
  • 4 cups chicken broth Homemade is best, but store-bought works fine in a pinch.
  • 1 cup heavy cream Try half-and-half for a lighter version.
  • 2 teaspoons chili powder Adjust to taste.
  • 1 teaspoon ground cumin Earthy undertones that elevate the soup.
  • ½ teaspoon salt Don’t forget to taste!
  • ¼ teaspoon black pepper Freshly ground enhances the flavor.
  • ½ cup shredded cheddar cheese Use your favorite cheese for topping.

Method
 

Preparation
  1. In a large pot over medium heat, add your tablespoon of olive oil. Allow it to warm for about 30 seconds.
  2. Add the pound of ground beef to the pot and cook until it’s nicely browned (about 5-7 minutes). Use a wooden spoon to break it up.
  3. Stir in the diced onion, minced garlic, and diced bell pepper. Cook until the vegetables soften, about 3-4 minutes.
  4. Add your frozen corn, drained kidney beans, drained pinto beans, diced tomatoes, and chicken broth. Give it a good stir to combine everything.
  5. Sprinkle in the chili powder, cumin, salt, and black pepper. Bring the mixture to a gentle simmer and let it cook for 15 minutes.
  6. Reduce the heat to low and gently stir in the heavy cream, allowing it to heat for another few minutes without bringing it to a boil.
  7. Ladle the soup into bowls and top with shredded cheddar cheese.

Notes

This soup can be stored in the refrigerator for up to 4 days. You can prepare the soup a day in advance. Just wait to add the cream until you’re ready to heat it up again.