Creamy Cowboy Soup
A hearty and comforting soup made with ground beef, black beans, corn, and heavy cream, perfect for chilly evenings.
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Soup
Cuisine Tex-Mex
Servings 6 servings
Calories 350 kcal
Base Ingredients
- 1 tablespoon olive oil for sautéing
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese for topping
- 1 cup fresh cilantro, for garnish (optional)
Heat olive oil in a large pot over medium heat. Sauté diced onion for 3-4 minutes until soft. Add minced garlic and cook for 1 minute.
Add black beans, corn, and diced tomatoes to the pot. Stir and let flavors mingle for 1 minute.
Add ground beef, breaking it apart as it cooks. Brown for 5-7 minutes until cooked through. Drain excess fat.
Pour in beef broth and heavy cream. Stir in chili powder and cumin. Season with salt and pepper. Bring to a gentle simmer.
Let the soup simmer on low heat for 15-20 minutes, stirring occasionally. Adjust seasoning if needed. Serve topped with cheddar cheese and cilantro.
Calories: 350kcalProtein: 22gSodium: 800mg
Keyword comfort food, creamy, hearty