This Creamy Cowboy Soup is a game-changer for busy weeknights, offering a rich, satisfying meal that’s surprisingly easy to whip up. Get ready to impress yourself and your loved ones with this flavor-packed, comforting bowl.
Key Ingredients for Creamy Cowboy Soup
- 1 tablespoon olive oil
- 1 pound ground beef (80/20 or 90/10)
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1.5 cups beef broth
- 1/2 cup milk (whole or 2%)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- Salt and freshly ground black pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, chopped fresh cilantro, crushed tortilla chips
How to Make Creamy Cowboy Soup
This Creamy Cowboy Soup is a symphony of flavors and textures, incredibly simple to prepare, and delivers a deeply satisfying meal in under an hour. The creamy texture from the condensed soup and milk creates a luxurious mouthfeel, while the combination of beef, corn, and beans makes it hearty and filling. This recipe typically takes about 15 minutes of prep and 30-40 minutes of cooking.
Step-by-Step Instructions
Brown the Beef and Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned. Drain off any excess grease. Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add the Bulk of the Soup: Pour in the undrained diced tomatoes, drained corn, and rinsed and drained black beans. Stir in the condensed cream of mushroom soup and the beef broth.
Season and Simmer: Add the chili powder, smoked paprika, and cumin to the pot. Stir everything together to combine. Bring the soup to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes. This allows the flavors to meld together beautifully.
Achieve Creaminess: Uncover the pot and stir in the milk. Continue to simmer gently for another 5-10 minutes, or until the soup has reached your desired creamy consistency and is heated through. Be careful not to boil the soup after adding the milk, as it can curdle.
Season to Perfection: Taste the soup and season with salt and freshly ground black pepper as needed. Every ingredient brings its own flavor, so it’s important to adjust the seasoning at the end.
Serve and Garnish: Ladle the hot Creamy Cowboy Soup into bowls. Garnish generously with your favorite toppings, such as shredded cheddar cheese, a dollop of sour cream, fresh cilantro, or crunchy tortilla chips.
Why You’ll Love This Creamy Cowboy Soup
You’ll absolutely adore this Creamy Cowboy Soup for its incredibly comforting and hearty nature. The star of the show is its lusciously creamy base, perfectly balanced with savory ground beef, sweet corn, and hearty black beans, making it far more satisfying than a simple chili. It’s also a fantastic budget-friendly meal; by using pantry staples and easily accessible ingredients, you can whip up a restaurant-worthy dish at a fraction of the cost, proving that delicious doesn’t have to mean expensive.
The customizable toppings are where this soup truly shines, allowing you to personalize every bite from a sprinkle of sharp cheddar cheese to a cool dollop of sour cream, each adding a delightful layer of flavor and texture. If you’ve enjoyed similar hearty, bean-loaded dishes like a robust chili or a creamy chicken noodle soup, you’ll find this Creamy Cowboy Soup to be a familiar yet exciting new favorite. It’s a flavor explosion waiting to happen, so ditch the takeout menu and give this easy, delicious recipe a try tonight – your taste buds will thank you!
Storing and Reheating Tips
Properly storing and reheating your Creamy Cowboy Soup will ensure it’s just as delicious on the second, third, or even fourth day as it is fresh from the pot.
Refrigeration:
- Allow the soup to cool completely before transferring it to airtight containers.
- Store in the refrigerator for up to 3-4 days.
Freezing:
- This soup freezes exceptionally well, making it perfect for meal prepping.
- Once cooled, divide the soup into individual freezer-safe containers or a large freezer bag.
- It can be stored in the freezer for up to 2-3 months.
Reheating:
- Stovetop: The best method for reheating is on the stovetop. Transfer the refrigerated or thawed soup to a pot and heat over medium-low heat, stirring occasionally, until it’s heated through. You may need to add a splash of milk or broth if the soup has become too thick.
- Microwave: For a quicker option, reheat individual portions in a microwave-safe bowl for 1-2 minutes, stirring halfway through, until hot.
Final Thoughts
This Creamy Cowboy Soup is the ultimate comfort food – a hearty, flavorful, and incredibly easy meal that’s perfect for any occasion. Gather your ingredients and give this delightful recipe a try; you won’t regret the delicious outcome!
Creamy Cowboy Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned. Drain off any excess grease. Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 pound ground beef, 1 large yellow onion, 2 cloves garlic
- Pour in the undrained diced tomatoes, drained corn, and rinsed and drained black beans. Stir in the condensed cream of mushroom soup and the beef broth.1 (15-ounce) can diced tomatoes, 1 (15-ounce) can corn, 1 (15-ounce) can black beans, 1 (10.5-ounce) can condensed cream of mushroom soup, 1.5 cups beef broth
- Add the chili powder, smoked paprika, and cumin to the pot. Stir everything together to combine. Bring the soup to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes.1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon cumin
- Uncover the pot and stir in the milk. Continue to simmer gently for another 5-10 minutes, or until the soup has reached your desired creamy consistency and is heated through. Be careful not to boil the soup after adding the milk, as it can curdle.1/2 cup milk
- Taste the soup and season with salt and freshly ground black pepper as needed.salt, freshly ground black pepper
- Ladle the hot Creamy Cowboy Soup into bowls. Garnish generously with your favorite toppings, such as shredded cheddar cheese, a dollop of sour cream, fresh cilantro, or crunchy tortilla chips.shredded cheddar cheese, sour cream, chopped fresh cilantro, crushed tortilla chips