Creamy Cowboy Soup is a warm, comforting one-pot dish that combines ground beef, black beans, corn, tomatoes, and potatoes in a rich, creamy broth. Smoky paprika and chili powder add a Tex-Mex kick to this easy, hearty dinner.
1. Heat a large Dutch oven over medium-high heat. Add ground beef and cook until browned. Drain excess grease.
2. Add diced onion and minced garlic to the pot. Cook for 2–3 minutes until softened and fragrant.
3. Stir in beef broth, diced tomatoes, corn, black beans, diced tomatoes with green chilies, and diced potatoes.
4. Add smoked paprika, chili powder, cumin, salt, and black pepper. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until potatoes are tender.
6. Stir in heavy cream and shredded cheddar cheese. Cook for another 5 minutes until cheese is melted and soup is creamy.
7. Ladle into bowls and top with green onions, extra cheese, or crushed tortilla chips. Serve hot.
✔️ Make it spicy: Add diced jalapeños or a pinch of red pepper flakes.
✔️ Dairy-free option: Use coconut milk instead of heavy cream.
✔️ Slow cooker version: Brown the beef first, then cook on low for 6–8 hours.
✔️ Leftovers? This soup tastes even better the next day!
Find it online: https://cookingwithramsay.com/creamy-cowboy-soup-recipe/