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SOUP

Creamy Cowboy Soup

A robust, southwestern-style soup featuring ground beef, three types of beans, and a cheesy cream base.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 Portions
Course: Soup, Main Course
Cuisine: American, Southwest
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • Ingredients in Bulk
  • 1 pound ground beef or ground turkey
  • 1 tablespoon olive oil use only if using extra-lean meat
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 3 medium potatoes peeled and diced (approx. 1/2-inch cubes)
  • 1 can 15 oz corn, drained
  • 1 can 15 oz black beans, rinsed and drained
  • 1 can 15 oz pinto beans, rinsed and drained
  • 1 can 14.5 oz diced tomatoes with green chilies
  • 1 can 10 oz Rotel (spicy diced tomatoes with habaneros or green chilies)
  • 4 cups beef broth or chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper
  • 1 cup heavy cream or half-and-half for a lighter touch
  • 1 cup shredded cheddar cheese freshly grated preferred
  • 2 tablespoons cream cheese optional, for extra silkiness
  • Fresh cilantro or parsley for garnish

Equipment

  • Large Soup Pot or Dutch Oven
  • Wooden Spoon or Heat-Resistant Spatula
  • Vegetable Peeler & Chef’s Knife
  • Measuring cups/spoons
  • Colander

Method
 

  1. Sauté: Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add 1 pound of ground beef, browning it thoroughly and breaking it into small crumbles. Drain any excess fat.
  2. Aromatics: Stir in the diced onion and minced garlic. Sauté for 3–4 minutes until the onions are translucent and fragrant.
  3. Season: Add the diced potatoes, 1 teaspoon of chili powder, 1 teaspoon of smoked paprika, ½ teaspoon of cumin, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir to coat the beef and potatoes in the spices.
  4. Simmer: Pour in 4 cups of broth, both cans of diced tomatoes, the diced tomatoes with green chilies (Rotel), 1 can of drained corn, and both cans of rinsed beans. Bring to a boil, then reduce heat to low and simmer for 20 minutes until the potatoes are tender.
  5. Cream & Cheese: Reduce the heat to low. Stir in 1 cup of heavy cream, 1 cup of shredded cheddar, and 2 tablespoons of cream cheese. Continue stirring until the cheeses are fully melted and the soup is silky.
  6. Finish: Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro or parsley.

Notes

  • Sodium Management: Between the canned beans, tomatoes, and beef broth, this soup can become salty very quickly. Always use low-sodium broth and ensure you rinse the beans thoroughly in a colander before adding them to the pot to remove the salty packing liquid.
  • The Potato Trick: Cut your potatoes into small, uniform 1/2-inch cubes. This ensures they cook through in exactly 20 minutes without over-softening the beans or turning the beef into a mushy consistency.
  • Dairy Stability: To prevent the heavy cream or cheese from curdling, ensure the soup is not boiling when you add them. Reduce the heat to the lowest setting or even pull the pot off the burner for a moment before stirring in the dairy.
  • Cheese Quality: If you have an extra 60 seconds, grate your cheddar from a block. Pre-shredded cheeses are coated in potato starch to prevent clumping in the bag, which can result in a slightly "grainy" or sandy texture in your creamy base.
  • Consistency Control: This soup thickens significantly as it sits (the potatoes act as a natural thickener). If you are reheating leftovers the next day, add a 1/4 cup of broth or water to restore that perfect "liquid gold" texture.
  • The Cream Cheese Secret: While optional, adding those 2 tablespoons of cream cheese is what takes this from a standard beef soup to a luxurious, bistro-style chowder. It adds a tang and stability that heavy cream alone can't provide.