This creamy cowboy soup has been my go-to one-pot comfort dish ever since a chilly fall evening when I wanted something filling, simple, and full of flavor. I first put this combination together when I had pantry staples on hand—canned tomatoes, black beans, corn—plus a pound of ground beef and a modest craving for something rich. The result was a thick, savory bowl that reminded me of both chili and chowder: deep beefy flavor rounded by smoked paprika, softened potatoes for body, and a splash of cream and sharp cheddar that brings it all together.

What I love about this version is how it balances approachability with a genuine homey depth. The texture is creamy but still chunky: tender potatoes and beans give it substance while the corn adds a touch of sweetness and snap. It’s the kind of dish that warms cold hands and hungry hearts, and it’s forgiving enough to let you swap whatever you have in the pantry. Family and friends always ask for seconds, and the optional crushed tortilla chips add a delightful crunch that keeps people smiling through the last spoonful.

Ingredients

• 1 lb ground beef: Choose 80/20 for a richer flavor and a bit of fat that browns nicely. If you prefer leaner, 90/10 works but you may want to add a teaspoon of olive oil when browning.
• 1 small onion, diced: Yellow or sweet onion both work—dice evenly so it softens in the same time as the garlic.
• 2 garlic cloves, minced: Fresh garlic gives the best aroma; if using jarred, reduce slightly to taste.
• 4 cups beef broth: Use a low-sodium broth so you can control salt. If you only have bouillon, dissolve to make four cups.
• 1 (14.5-ounce) can diced tomatoes (with juice): Use a good-quality brand for a bright tomato base; the juice adds liquid and acidity.
• 1 (10-ounce) can diced tomatoes with green chilies: Adds subtle heat and a Southwestern note—use Rotel for convenience.
• 1 (15-ounce) can whole kernel corn, drained: Canned corn keeps texture consistent; frozen works too—add directly frozen, no need to thaw.
• 1 (15-ounce) can black beans, drained and rinsed: Rinsing reduces sodium and prevents cloudy broth.
• 1 cup diced potatoes: Yukon gold or red potatoes hold shape well; dice to roughly 1/2-inch for even cooking.
• Spices: 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp ground cumin, plus salt and black pepper to taste for a warm, smoky backbone.
• Dairy finish: 1 cup heavy cream or half-and-half and 1 cup shredded cheddar cheese to create a silky, cheesy finish.
• Optional toppings: Sliced green onions, extra shredded cheddar, crushed tortilla chips for crunch and texture contrast.

Instructions

Step 1: Cook the BeefHeat a large Dutch oven over medium-high heat. Add 1 lb ground beef and break it up with a wooden spoon. Cook until well browned, about 6–8 minutes—look for deep caramelization spots for more flavor. Drain excess grease into a heatproof container and return the beef to the pot.Step 2: Sauté AromaticsAdd the diced onion and minced garlic to the browned beef. Sauté over medium heat for 2–3 minutes until the onion is translucent and the garlic is fragrant—avoid burning the garlic by stirring frequently. This step builds the aromatic base that carries the rest of the dish.Step 3: Build the BaseStir in 4 cups beef broth, the 14.5-ounce can diced tomatoes with their juice, the 10-ounce diced tomatoes with green chilies, drained corn, and drained and rinsed black beans. Add 1 cup diced potatoes. Season with 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp ground cumin, plus salt and freshly ground black pepper to taste. Stir thoroughly to combine ingredients and dissolve any browned bits from the pot.Step 4: Simmer Until TenderBring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes, checking potatoes for tenderness with a fork. If the soup looks too thick mid-simmer, add up to 1/2 cup additional broth. The science here: simmering lets starch from the potatoes thicken the broth slightly and melds flavors without over-reducing liquid.Step 5: Make It CreamyLower heat to a gentle simmer. Stir in 1 cup heavy cream (or half-and-half) and 1 cup shredded cheddar cheese a handful at a time until fully melted and incorporated, about 3–5 minutes. If the mixture looks curdled, remove from heat and whisk vigorously while adding a small ladle of hot broth to temper the dairy, then return to heat. Taste and adjust seasoning.Step 6: ServeLadle into bowls and garnish with sliced green onions, extra shredded cheese, and crushed tortilla chips for crunch. Serve hot—this dish pairs well with crusty bread or a simple green salad for balance.

Storage Tips

Store cooled leftovers in airtight containers in the refrigerator for up to 4 days. For freezing, portion into freezer-safe containers and leave about 1/2-inch headspace because the liquid will expand. Label with date and freeze for up to 3 months. To reheat, thaw overnight and gently warm on the stove over low heat, stirring occasionally; add a splash of broth or water if it has thickened during storage. Avoid boiling after adding dairy—bring to serving temperature slowly to prevent separation.

Ingredient Substitutions

Want to tweak ingredients? Swap ground beef for ground turkey or chicken for a leaner profile, or use plant-based crumbles for a vegetarian option (also swap the dairy for a plant-based cream and cheese). Replace heavy cream with whole milk plus a tablespoon of butter for a lighter finish, or use full-fat coconut milk for a dairy-free twist—note this will add a subtle coconut note. Potatoes can be replaced with sweet potato for a sweeter, earthier flavor; increase simmer time slightly for larger dice.

Serving Suggestions

Serve this bowl with crushed tortilla chips for crunch and extra shredded cheddar for richness. A crisp green salad with lime vinaigrette cuts through the creaminess, while warm cornbread or crusty bread is excellent for soaking up every last bit. For a heartier meal, top with sliced avocado, a dollop of sour cream, or pickled jalapeños. For a party, keep toppings in bowls and let guests customize their bowls.

Cultural Background

This dish blends elements of Southwestern and American comfort cooking—think chili, chowder, and stew meeting in one pot. The smoked paprika and cumin nod toward smoky southwestern flavors, while the creamy finish and cheddar are classic American comfort components. It’s less a traditional recipe and more a regional-inspired mash-up that celebrates accessible ingredients and bold, homey flavors.

Seasonal Adaptations

In winter, use russet potatoes and add a pinch of cayenne for extra warmth; in summer, switch to fresh corn cut from the cob and cherry tomatoes for brightness. Around holidays, add roasted green chiles or a spoonful of chipotle in adobo for deeper smokiness. For spring, lighten the finish with half-and-half and finish with fresh herbs like cilantro or chives for freshness.

Meal Prep Tips

Make a double batch and freeze individual portions for quick lunches or dinners. If prepping ahead, undercook the potatoes slightly during the first cook so they don’t become mushy when reheated. Keep dairy and crunchy toppings separate until serving to preserve texture. A slow cooker variation works well: brown the beef and aromatics, then transfer everything to a slow cooker and cook on low for 4 hours; add dairy and cheese in the final 15 minutes.

This soup brings people together—whether a weeknight family dinner or a casual gathering, it’s reliably comforting and adaptable. Make it your own, keep the toppings plentiful, and savor the cozy goodness.