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Creamy Cowboy Soup

A comforting and hearty soup full of rich flavors, spices, and creamy goodness that brings family together.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil For sautéing; feel free to use canola or avocado oil if you prefer.
  • 1 pound ground beef Lean ground beef works great, but you can substitute ground turkey or chicken for a lighter option.
  • 1 medium yellow onion Diced finely. Sweet or yellow onions add a lovely flavor.
  • 2 cloves garlic Minced; you can add more if you love garlic.
  • 1 medium green bell pepper Chopped; red, yellow, or orange peppers add a touch of sweetness too.
  • 1 cup frozen corn Fresh corn can also be used when in season; just cut it off the cob!
  • 1 can (15 ounces) kidney beans Drained and rinsed. Black beans also work well in this soup.
  • 1 can (15 ounces) pinto beans Also drained and rinsed.
  • 1 can (14.5 ounces) diced tomatoes Adds acidity and sweetness.
  • 4 cups chicken broth You can use low-sodium or homemade for a richer flavor.
  • 1 cup heavy cream Crème fraiche or half-and-half makes a good substitute.
  • 2 teaspoons chili powder Customize the spice level to your liking.
  • 1 teaspoon ground cumin For that earthy, warm flavor.
  • ½ teaspoon salt Adjust according to taste.
  • ¼ teaspoon black pepper Freshly cracked is always best.
  • ½ cup shredded cheddar cheese For topping; feel free to use a dairy-free cheese or omit if desired.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat until it shimmers.
  2. Add ground beef and cook until browned, about 5-7 minutes, breaking it into small pieces.
  3. Stir in onion, garlic, and bell pepper; cook for 4-5 minutes until softened.
  4. Mix in corn, kidney beans, pinto beans, diced tomatoes, and chicken broth; stir well.
  5. Season with chili powder, cumin, salt, and pepper; bring to a gentle simmer for about 15 minutes.
  6. Reduce heat and stir in heavy cream; heat through for 3-5 minutes without boiling.
  7. Ladle soup into bowls and top with shredded cheddar cheese before serving.

Notes

Allow the olive oil to come to room temperature before use for better frying. Drain beans well to prevent the soup from becoming too watery. Can be made ahead and stored for easy reheating.