Warm, creamy, and packed with smoky-sweet flavors, Creamy Cowboy Soup is the kind of bowl that comforts the soul and feeds a crowd. With savory browned beef, tender corn and beans, bright tomatoes and a velvety cheese finish, this one-pot soup smells like home and tastes like a Sunday supper — yet it’s simple enough for a weeknight.
Why You’ll Love This Creamy Cowboy Soup Recipe
- Quick and easy to prepare — mostly browning and simmering in one pot.
- Uses simple, wholesome ingredients you likely have on hand.
- Perfect for family meals or entertaining — hearty, cheesy, and crowd-pleasing.
A Little Background
Cowboy-style soups draw on hearty Southwestern and ranch flavors: beef, beans, corn and bold tomatoes. The “creamy” twist adds a smooth finish — often from cream cheese or dairy — that transforms a rustic, chunky stew into a comforting, ladle-ready soup. It’s ideal for cool evenings, potlucks, or any time you want a filling, flavorful meal with minimal fuss.
Key Ingredients for perfect Creamy Cowboy Soup
- Ground beef (1 lb): provides the savory base and rich, meaty flavor.
- Diced tomatoes with chiles (Rotel) (1 can): adds bright tomato tang and a mild kick.
- Corn & beans (canned): sweet corn and beans add texture and heartiness.
- Beef or chicken broth (about 4 cups): creates a flavorful cooking liquid and soup body.
- Cream cheese & cheddar (4 oz + 1 cup): for the smooth, cheesy finish that makes the soup creamy.
Step-by-Step Instructions to make Creamy Cowboy Soup
- Heat a large Dutch oven or heavy pot over medium-high heat. Add a splash of oil, then brown 1 pound of ground beef until no longer pink; drain excess fat if needed.
- Add 1 diced onion and 1 diced green bell pepper to the beef and sauté 4–5 minutes until softened. Stir in 2 cloves minced garlic and cook 30 seconds more.
- Stir in 1 tablespoon taco seasoning (or a mix of chili powder, cumin, and smoked paprika) to coat the meat and vegetables.
- Add 1 can (14–15 oz) diced tomatoes with chiles, 1 can drained corn, 1 can drained beans (black or pinto), and about 4 cups beef or chicken broth. Bring to a gentle boil, then reduce heat and simmer 10–15 minutes to meld flavors.
- Reduce heat to low and whisk in 4 ounces cream cheese until fully melted and incorporated. Stir in 1 cup shredded cheddar until smooth. Taste and adjust salt and pepper.
- Simmer 2–3 minutes more to thicken slightly. Serve hot, garnished with extra cheese, chopped cilantro, sliced green onions, or tortilla strips as desired.
Pro Tips & Variations
- Practical cooking tip: Brown the beef well for deeper flavor and drain excess fat to keep the soup from becoming greasy.
- Storage or reheating suggestion: Cool completely, refrigerate up to 3–4 days or freeze in portions for up to 3 months. Reheat gently on the stove, adding a splash of broth if too thick.
- Optional variations: Swap ground turkey for beef, add diced potatoes for extra heft, or stir in a splash of heavy cream instead of cream cheese for a silkier finish.
Serving Suggestions
Pair this soup with warm cornbread, crusty bread, or tortilla chips. A simple green salad or avocado slices complement the richness, and a cold beer or iced tea makes a refreshing drink alongside. Great for casual dinners, game-day spreads, or meal prep for busy weeks.
Creamy Cowboy Soup
A hearty, Tex-Mex–inspired soup with seasoned ground beef, corn, beans, and zesty tomatoes, finished with melty cream cheese and cheddar for a cozy, crowd-pleasing bowl.
Equipment
- 1 Dutch Oven
- 1 Wooden spoon
- 1 Ladle
- 1 Can opener (optional)
Ingredients
Soup Base
- 1 lb ground beef 85–90% lean
- 1 tbsp olive oil as needed for browning
- 1 medium onion diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1 tbsp taco seasoning or a blend of chili powder, cumin, and smoked paprika
- 1 can diced tomatoes with green chiles 10 oz, undrained
- 1 can corn 15 oz, drained
- 1 can black beans 15 oz, drained and rinsed
- 4 cups beef or chicken broth low sodium preferred
Creamy Finish & Toppings
- 4 oz cream cheese softened and cubed
- 1 cup shredded cheddar cheese mild or medium
- kosher salt and black pepper to taste
- optional garnishes sliced green onions, chopped cilantro, tortilla strips
Instructions
Soup Base
- Heat a Dutch oven over medium-high. Add oil if needed, then cook the ground beef, breaking it up, until browned and no longer pink. Drain excess fat if necessary.
- Add diced onion and green bell pepper. Cook 4–5 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
- Sprinkle in taco seasoning and stir to coat the beef and vegetables.
- Add diced tomatoes with green chiles (with juices), corn, black beans, and broth. Bring to a boil, then reduce heat and simmer 10–15 minutes to meld flavors.
Creamy Finish & Serve
- Lower heat to medium-low. Stir in cream cheese until fully melted and smooth, then add shredded cheddar and stir until the soup is creamy. Season to taste with salt and pepper.
- Ladle into bowls and top with green onions, cilantro, or tortilla strips. Rest 5 minutes before serving for the flavors to settle.
Notes
For a lighter version, swap ground turkey and use reduced-fat cream cheese. If the soup thickens upon standing, thin with a splash of warm broth when reheating.
Nutrition
Serving: 360gCalories: 370kcalCarbohydrates: 18g
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