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Creamy Cowboy Soup Easy Tex-Mex Dinner Recipe

Creamy Cowboy Soup

This Creamy Cowboy Soup is a hearty Tex-Mex inspired one-pot meal filled with ground beef, beans, corn, and tender potatoes in a rich, creamy broth. Perfect for busy weeknights or chilly evenings, it’s comfort food with a kick of smoky southwestern flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 cups
Course: Dinner, Soup
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb Ground beef or ground turkey for a lighter option
  • 1 medium Onion yellow or white, diced
  • 2 cloves Garlic minced; fresh preferred
  • 4 cups Beef broth or vegetable broth for vegetarian
  • 14.5 oz Diced tomatoes fire-roasted recommended
  • 1 cup Corn frozen or canned
  • 15 oz Black beans rinsed and drained
  • 3 medium Potatoes waxy potatoes preferred, diced
  • 2 tbsp Smoked paprika use regular paprika for milder flavor
  • 1 tbsp Chili powder adjust to taste
  • 1 tsp Cumin
  • 1 tsp Salt to taste
  • 1 tsp Black pepper to taste
  • 1 cup Heavy cream or coconut milk for dairy-free
  • 1 cup Cheddar cheese shredded
  • 2 tbsp Green onions optional, for topping
  • 1 cup Tortilla chips optional, for topping

Method
 

  1. 1. Brown the Beef: Heat a drizzle of oil in a large Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart as it browns, for 5–7 minutes. Drain excess grease.
  2. 2. Add Aromatics: Add diced onion and minced garlic to the pot. Cook for 2–3 minutes until fragrant and translucent.
  3. 3. Add Base Ingredients: Stir in beef broth, diced tomatoes, corn, black beans, and diced potatoes. Mix well to combine.
  4. 4. Season: Add smoked paprika, chili powder, cumin, salt, and black pepper. Stir to evenly distribute the spices.
  5. 5. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until potatoes are tender.
  6. 6. Add Cream and Cheese: Stir in heavy cream and shredded cheddar cheese. Simmer for another 5 minutes over low heat until creamy and smooth.
  7. 7. Serve: Ladle the soup into bowls and top with green onions and tortilla chips, if desired. Serve hot and enjoy!

Notes

Pro Tip: For extra heat, add diced jalapeños or a pinch of crushed red pepper flakes. This soup also reheats beautifully—store in an airtight container for up to 4 days or freeze for up to 2 months.