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
Notes
Allow soup to cool completely before storing. Reheat on stovetop or microwave. Add a splash of milk or broth if soup is too thick when reheating.
