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Easy One-Pot Creamy Cowboy Soup

A close-up of a white bowl filled with rich cowboy soup, featuring ground beef, corn, beans, and melted cheddar cheese.

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Make this hearty, creamy cowboy soup for a satisfying, comforting dinner. This one-pot recipe uses ground beef, beans, and corn in a rich, savory broth, perfect for weeknights or meal prepping.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 4 cups beef broth
  • 1/2 cup heavy cream
  • 1 cup shredded cheddar cheese (optional)
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain off any excess grease.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  3. Stir in the minced garlic, chili powder, cumin, and oregano. Cook for 1 minute until fragrant.
  4. Pour in the diced tomatoes (with their juice), kidney beans, black beans, corn, and beef broth. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes so the flavors combine.
  6. Remove the pot from the heat. Stir in the heavy cream until the broth is creamy.
  7. If using, stir in the shredded cheddar cheese until melted and smooth.
  8. Season with salt and pepper to your preference. Serve hot.

Notes

  • For a thicker soup, mash about 1/4 cup of the beans against the side of the pot before adding the cream.
  • You can substitute ground turkey for ground beef for a lighter version.
  • This soup freezes well; cool completely before storing in airtight containers.

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