This hearty creamy cowboy soup is a one-pot wonder packed with ground beef, beans, corn, potatoes, and a luscious cream cheese broth. Rustic, bold, and comforting , it's the perfect dinner for cold nights or family gatherings.
Servings 6servings
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Equipment
Dutch oven or large soup pot
cutting board
knife
wooden spoon
measuring cups and spoons
Ingredients
1lbground beef
1medium onion, diced
3clovesgarlic, minced
2cupspotatoes, cubed
1canblack beans, drained
1cankidney beans, drained
1canRotel tomatoes
1cupcorn (frozen or canned)
4cupsbeef broth
1blockcream cheese (8 oz)
2tspchili powder
1tspcumin
1tspsmoked paprika
to tastesalt and pepper
Instructions
Brown ground beef in a large pot or Dutch oven over medium heat until fully cooked. Drain excess grease, leaving a little for sautéing.
Add diced onion and minced garlic to the pot. Sauté for 3–4 minutes until softened and aromatic.
Stir in chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute to let the spices bloom.
Add cubed potatoes, both beans, corn, and Rotel tomatoes. Stir to combine evenly.
Pour in the beef broth and stir. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes or until potatoes are fork-tender.
Add cubed cream cheese to the soup. Stir gently until fully melted and incorporated, creating a creamy broth. Simmer uncovered for 5 more minutes.
Taste and adjust seasonings if needed. Serve hot with desired toppings or sides.
Notes
Serve with cornbread, tortilla chips, or crusty bread. Store leftovers in an airtight container in the fridge for up to 4 days. Freezes well for up to 2 months — thaw in the fridge before reheating.