Name: Creamy Cowboy Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Southwest American
Ingredients: 1 lb ground beef; 1 tbsp olive oil or butter; 1 yellow onion, chopped; 2 garlic cloves, minced; 2 russet potatoes, peeled and diced; 1 can (14.5 oz) diced tomatoes, with juice; 1 can (15 oz) corn, drained; 1 can (15 oz) pinto beans, drained and rinsed; 1 can (15 oz) black beans, drained and rinsed; 2 tbsp tomato paste; 4 cups beef broth; 1/2 cup heavy cream or half-and-half; 4 oz cream cheese, softened; 1 tsp salt; 1/2 tsp black pepper; 1 tsp chili powder; 1/2 tsp smoked paprika; 1/2 tsp cumin

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This Creamy Cowboy Soup is a hearty, comforting one-pot meal that’s loaded with ground beef, beans, vegetables, and a creamy tomato-based broth. It’s the kind of rustic, stick-to-your-ribs soup I love making when I want something cozy, filling, and packed with flavor—perfect for chilly nights or feeding a hungry crowd.

Why You’ll Love This Recipe

I love how easy this soup is to throw together with simple pantry staples and everyday ingredients. It’s creamy, savory, and full of bold Southwest-inspired flavors. The combination of ground beef, beans, corn, and potatoes makes it super satisfying, while the creamy base adds a rich, indulgent touch. It’s family-friendly, budget-friendly, and tastes even better the next day. Creamy Cowboy Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Yellow onion (chopped)
Garlic (minced)
Russet potatoes (peeled and diced)
Canned diced tomatoes (with juice)
Canned corn (drained)
Canned pinto beans (drained and rinsed)
Canned black beans (drained and rinsed)
Tomato paste
Beef broth
Heavy cream or half-and-half
Cream cheese (softened)
Salt
Black pepper
Chili powder
Smoked paprika
Cumin
Olive oil or butter (for cooking)

Directions

I start by heating a large pot or Dutch oven over medium heat. I add a bit of oil, then brown the ground beef until fully cooked. I drain the excess grease and return the beef to the pot.
I stir in the chopped onion and garlic and sauté for a few minutes until the onion is soft.
Next, I add the diced potatoes, canned tomatoes, corn, pinto beans, black beans, tomato paste, and all the spices—salt, pepper, chili powder, cumin, and paprika.
I pour in the beef broth and bring everything to a simmer. I cover the pot and let it cook for about 20–25 minutes, or until the potatoes are tender.
Once the vegetables are cooked, I reduce the heat to low and stir in the cream cheese until melted and smooth.
I finish by adding the heavy cream or half-and-half, stirring well to combine and letting it heat through for a few more minutes.
I serve it hot, topped with shredded cheese, green onions, or crushed tortilla chips if I’m in the mood for extra flavor and crunch.

Servings and timing

This recipe makes about 6 to 8 servings. It takes around 45 minutes total—about 10 minutes for prep and 35 minutes for cooking.

Variations

I sometimes use ground turkey or chicken instead of beef for a lighter version.
For extra veggies, I add chopped bell peppers or carrots in with the onions.
I’ve made it spicier by tossing in diced jalapeños or a dash of hot sauce.
If I want it even creamier, I stir in a bit of shredded cheddar at the end.
I’ve swapped the beans based on what I have—kidney beans and white beans work well too.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. This soup reheats really well—I just warm it on the stovetop over medium heat or in the microwave until hot.

If I want to freeze it, I let it cool completely first, then store it in freezer-safe containers for up to 3 months. I thaw it in the fridge overnight and reheat gently, stirring often to bring back the creamy texture. Creamy Cowboy Soup

FAQs

Can I make this soup in a slow cooker?

Yes, I’ve made it in the slow cooker by browning the beef first, then adding everything except the cream and cream cheese. I cook on low for 6–7 hours or high for 3–4, then stir in the dairy right before serving.

What’s the best potato to use in cowboy soup?

I like using russet potatoes because they’re hearty and break down slightly, which helps thicken the soup a bit. Yukon golds work well too.

Can I make it dairy-free?

Yes, I’ve made a dairy-free version by omitting the cream cheese and cream, and using a splash of coconut milk or a plant-based alternative instead.

Is this soup spicy?

It’s not very spicy as written, just flavorful. But I can easily turn up the heat by adding cayenne, jalapeños, or hot sauce.

What toppings go well with cowboy soup?

I love adding shredded cheese, green onions, sour cream, or crushed tortilla chips for a little extra texture and flavor.

Conclusion

This Creamy Cowboy Soup is the ultimate comfort food—rich, filling, and full of bold flavor. It’s easy to make with simple ingredients, and it always hits the spot whether I’m feeding the family or looking for a warm, cozy bowl on a cold night. With its creamy base and hearty mix-ins, this is one soup I’ll be making again and again.