Go Back
creamy cowboy soup in modern kitchen with cheese and herbs
Taha Ayad

Creamy Cowboy Soup

A hearty and creamy cowboy soup made with ground beef, beans, corn, potatoes, and cheese in a rich, comforting broth — perfect for busy weeknights or cozy family dinners.
Print Recipe Pin Recipe Share on Facebook
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef or turkey for a leaner version
  • 1 small onion diced
  • 2 cloves garlic minced
  • 3 medium potatoes peeled and diced
  • 1 can 15 oz pinto beans, drained and rinsed
  • 1 can 15 oz corn, drained
  • 1 can 10 oz diced tomatoes with green chiles
  • 2 cups beef broth
  • 1 cup milk or half-and-half
  • 1 cup shredded cheddar cheese
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • Salt and black pepper to taste
  • Chopped parsley or cilantro for garnish

Method
 

  1. 1. Heat a large pot or Dutch oven over medium-high heat and brown the ground beef, breaking it apart as it cooks. Drain excess fat.
  2. 2. Add diced onion and minced garlic. Sauté until fragrant and softened.
  3. 3. Stir in the diced potatoes, pinto beans, corn, and diced tomatoes with green chiles.
  4. 4. Pour in the beef broth and season with chili powder, cumin, smoked paprika, salt, and pepper. Stir well.
  5. 5. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes until potatoes are tender.
  6. 6. Pour in milk or half-and-half and stir in shredded cheddar cheese until melted and creamy. Do not boil after adding dairy.
  7. 7. Taste and adjust seasonings if needed. Serve hot, garnished with parsley or cilantro.

Notes

For a lighter version, use lean ground turkey and low-fat milk.
This soup freezes well — store in airtight containers for up to 3 months.
Reheat gently on the stove with a splash of broth or milk if needed.
QR Code linking back to recipe