Creamy Cowboy Soup Recipe
I first made this creamy cowboy soup on a blustery weeknight when everyone wanted something warm, fast, and filling. It’s a hearty, slightly spicy, and very creamy bowl loaded with ground beef, beans, corn, potatoes, and melty cheddar — everything you want in one pot. This version comes together quickly and stretches well for hungry families or weeknight leftovers. If you like comforting, cheesy soups that behave like a full meal, this one won’t disappoint — and it pairs nicely with lighter brothy soups like creamy white chicken chili for menu variety.
Why you’ll love this dish
This soup is the kind of dinner that feels both indulgent and practical. It’s:
- Budget-friendly: pantry staples (canned beans, canned corn, canned tomatoes) plus a pound of beef make a filling, economical meal.
- Fast: about 30–40 minutes from start to finish.
- Crowd-pleasing: mild smoky heat, creamy texture, and cheese make it easy to serve picky eaters and adults alike.
- Flexible: swap proteins, dairy, or spice levels without losing the essence.
“A perfect one-pot weeknight winner — cheesy, comforting, and easy to make ahead. My family went back for thirds!”
How this recipe comes together
This is a straightforward, layered soup built in one pot:
- Brown the ground beef to develop savory flavor.
- Sauté onion and garlic briefly to soften and release aroma.
- Add tomatoes, broth, beans, corn, potatoes, and spices to make the broth.
- Simmer until the potatoes are tender so the soup thickens naturally.
- Stir in cream and shredded cheddar at the end for richness and silkiness.
- Finish with green onions, extra cheese, and crushed tortilla chips for texture.
Expect a slightly chunky, creamy soup with a smoky-chili backbone. The meat and starches make it meal-worthy without an extra side, though add-ons lift it further.
What you’ll need
- 1 lb ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 cups beef broth
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 cup diced potatoes (peeled or unpeeled)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
- 1 cup heavy cream or half-and-half (use half-and-half to cut calories)
- 1 cup shredded cheddar cheese
- Sliced green onions, for garnish
- Extra shredded cheese and crushed tortilla chips, for serving
Notes/substitutions:
- Swap ground turkey or a plant-based crumbles for beef to lighten it.
- Use low-sodium beef broth and adjust salt later.
- For a thicker, cheesier stew, stir in an extra ¼–½ cup cheese.
- For a crockpot option, brown the beef and then combine everything except cream/cheese; cook on low 4–6 hours. (See a similar creamy slow-cooker technique in this creamy crockpot soup for inspiration.)
Directions to follow
- Heat a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains. Drain excess fat if there’s a lot, leaving a tablespoon for flavor. Season with a pinch of salt and pepper.
- Push the beef to the side (or remove briefly). Add the diced onion to the pot and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30–60 seconds until fragrant — don’t let it burn.
- Stir in the diced tomatoes (with their juice), diced tomatoes with green chilies, drained corn, and drained black beans. Add the diced potatoes and pour in the beef broth. Sprinkle the smoked paprika, chili powder, and cumin over the top, then stir to combine.
- Bring the soup to a gentle boil, then reduce heat to a simmer. Cover and simmer 12–18 minutes, or until the potatoes are fork-tender. Taste and adjust salt and pepper. If the soup seems too thin, simmer uncovered a few minutes to reduce.
- Lower the heat and stir in the heavy cream or half-and-half. Gradually add the shredded cheddar while stirring so it melts smoothly into the broth — avoid high heat to prevent the dairy from curdling. Heat just until warmed through.
- Serve hot topped with sliced green onions, extra shredded cheese, and crushed tortilla chips for crunch. Enjoy.
Timing tips: browning the beef properly and simmering until potatoes are tender are the two steps that determine final texture.
Best ways to enjoy it
- Bowl it up with a crisp green salad and warm cornbread for a classic combo.
- Spoon into hollowed baked potatoes for a cowboy-inspired loaded potato.
- Serve with lime wedges and pickled jalapeños for a tangy contrast.
- Use as a filling for burrito bowls — rice, cilantro, and avocado make excellent companions.
For lighter pairings, steamed vegetables or a citrusy slaw balance the richness. If you want another comforting soup to rotate nights with, consider a simple chicken soup like this homestyle chicken soup.
Storage and reheating tips
- Refrigerate: Cool soup to room temperature, transfer to an airtight container, and refrigerate up to 3–4 days.
- Freeze: Freeze in meal-sized portions for up to 3 months. Use freezer-safe containers and leave some headspace.
- Reheat: Thaw overnight in fridge if frozen. Reheat gently on low–medium heat, stirring often. Add a splash of broth or cream if the soup has thickened. Avoid boiling after adding cream to prevent separation.
- Food safety: Don’t leave soup out longer than 2 hours at room temperature. Reheat to 165°F (74°C) before serving.
Pro chef tips
- Brown for flavor: Let the beef get a nice brown crust; those browned bits add depth to the broth.
- Layer spices early: Toasting the smoked paprika and chili powder briefly in the pot before adding liquids wakes up their flavors.
- Potatoes: Dice potatoes uniformly (about 1/2-inch) so they cook evenly. Russets break down more and will thicken the soup; Yukon Gold holds its shape.
- Cheese technique: Grate your own cheddar for smoother melting. Add cheese off the heat or on very low heat.
- Adjust creaminess: For a lighter soup, use half-and-half; for silkier texture, use heavy cream. Vegan option: use coconut milk (flavor will change) and vegan cheese.
Creative twists
- Spicy cowboy: Add a diced chipotle in adobo and a splash of adobo sauce for smoky heat.
- Vegetarian: Replace beef with extra beans, sautéed mushrooms, or a plant-based crumble and use vegetable broth.
- Southwest chowder: Add diced bell peppers and a splash of beer for a deep, rounded flavor.
- Loaded potato style: Stir in small diced bacon and use mashed potatoes instead of diced for ultra-creamy body.
- Low-carb: Omit potatoes; add extra cauliflower florets or zucchini to keep bulk without starch.
Your questions answered
Q: How long does this take from start to finish?
A: About 30–40 minutes total: 8–10 minutes to brown beef and sauté aromatics, 12–18 minutes simmer for potatoes, then 2–3 minutes to finish with cream and cheese.
Q: Can I make this ahead for a potluck?
A: Yes. Make the soup up to 24 hours ahead, refrigerate, and reheat gently. Add fresh cheese and crushed chips just before serving to keep textures crisp.
Q: Will the cream separate if I reheat leftovers?
A: If you reheat too aggressively (boiling), dairy can separate. Reheat on low, stir often, and add a little extra cream or broth if needed.
Q: Can I reduce sodium?
A: Use low-sodium broth and no-salt-added canned tomatoes/beans. Taste and salt at the end.
Q: Is this freezer-friendly?
A: Yes — freeze before adding cheese and fresh toppings. Thaw overnight and add dairy when reheating.
Conclusion
If you want another take on the cowboy-soup idea with extra melty cheese and slightly different spices, check out this Cheesy Cowboy Soup on 12 Tomatoes for inspiration. For a recipe that closely mirrors this creamy version and offers reader-tested tips, see the Creamy Cowboy Soup Recipe on Allrecipes.
Creamy Cowboy Soup
Ingredients
Method
- Heat a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains. Drain excess fat if there’s a lot, leaving a tablespoon for flavor. Season with a pinch of salt and pepper.
- Push the beef to the side (or remove briefly). Add the diced onion to the pot and sauté for 3–4 minutes until translucent. Add the minced garlic and cook for 30–60 seconds until fragrant — don’t let it burn.
- Stir in the diced tomatoes (with their juice), diced tomatoes with green chilies, drained corn, and drained black beans. Add the diced potatoes and pour in the beef broth. Sprinkle the smoked paprika, chili powder, and cumin over the top, then stir to combine.
- Bring the soup to a gentle boil, then reduce heat to a simmer. Cover and simmer for 12–18 minutes, or until the potatoes are fork-tender. Taste and adjust salt and pepper. If the soup seems too thin, simmer uncovered for a few minutes to reduce.
- Lower the heat and stir in the heavy cream or half-and-half. Gradually add the shredded cheddar while stirring so it melts smoothly into the broth — avoid high heat to prevent the dairy from curdling. Heat just until warmed through.
- Serve hot topped with sliced green onions, extra shredded cheese, and crushed tortilla chips for crunch. Enjoy.
