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Creamy Cowboy Soup in a bowl garnished with green onions and parsley, showing the hearty texture of ground beef, corn, potatoes, and beans in a thick, savory, creamy broth.

Creamy Cowboy Soup

This hearty Creamy Cowboy Soup is loaded with ground beef, beans, corn, potatoes, and creamy broth. It’s the ultimate comfort food — rich, filling, and full of Southwest-inspired flavor!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 lb ground beef
  • 1 onion chopped
  • 3 cloves garlic minced
  • 3 medium potatoes diced
  • 1 can (15 oz) diced tomatoes with juice
  • 1 can (15 oz) whole kernel corn drained
  • 1 can (15 oz) pinto beans drained and rinsed
  • 4 cups chicken broth
Creamy Mixture
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board
  • Wooden Spoon

Method
 

  1. In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain excess fat.
  2. Add chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant and translucent.
  3. Stir in diced potatoes, diced tomatoes, corn, pinto beans, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are tender.
  4. Add heavy cream, cheddar cheese, smoked paprika, and chili powder. Stir until the cheese melts and the soup becomes creamy.
  5. Season with salt and pepper to taste. Simmer for 5 more minutes before serving.
  6. Serve hot, topped with extra cheese or fresh herbs if desired.

Notes

This soup freezes well for up to 2 months. For a lighter version, substitute heavy cream with half-and-half or milk. Serve with crusty bread for a satisfying meal.