Creamy Cowboy Soup

Creamy Cowboy Soup – Easy Cheesy One-Pot Recipe

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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

  1. 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.
  2. 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.
  3. Stir in 1 tablespoon taco seasoning (or a mix of chili powder, cumin, and smoked paprika) to coat the meat and vegetables.
  4. 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.
  5. 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.
  6. 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

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Dinner, Lunch, Soup
Cuisine American, Southwestern
Servings 6 people
Calories 370 kcal

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
Keyword cheesy soup, cowboy soup, Creamy Cowboy Soup, one pot
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