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Creamy Cowboy Soup

A cozy, one-pan soup that brings comfort and flavor to your table, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 pound ground beef Can substitute with ground turkey for a lighter option.
  • 1 medium yellow onion Chopped
  • 2 cloves garlic Minced
  • 1 medium green bell pepper Diced
  • 1 cup frozen corn
  • 1 can (15 ounces) kidney beans Drained
  • 1 can (15 ounces) pinto beans Drained
  • 1 can (14.5 ounces) diced tomatoes
  • 4 cups chicken broth Use broth instead of water for richer flavor.
  • 1 cup heavy cream Add cream towards the end for a luxurious finish.
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup shredded cheddar cheese For topping

Method
 

Cooking Instructions
  1. Heat olive oil in a large pot over medium heat.
  2. Add ground beef and cook until browned, breaking it up with a spoon.
  3. Stir in chopped onion, minced garlic, and diced bell pepper; cook until vegetables soften.
  4. Mix in corn, drained kidney beans, drained pinto beans, diced tomatoes, and chicken broth.
  5. Season with chili powder, cumin, salt, and pepper; bring to a simmer and cook for 15 minutes.
  6. Reduce heat to low and stir in heavy cream; heat through without boiling.
  7. Ladle soup into bowls and top with shredded cheddar cheese.

Notes

Store in an airtight container in the fridge for 3-4 days or freeze for later. Reheat on the stove over low heat. For variations, try using lentils instead of beef for a vegan option.