Creamy Cowboy Soup

Total Time: 40 Minutes

Yield: 6 Servings

Ingredients

• 1 pound ground beef (or turkey)

• 1 tablespoon olive oil (if needed)

• 1 small onion, diced

• 2 cloves garlic, minced

• 3 medium potatoes, peeled and diced

• 1 can (15 oz) corn, drained

• 1 can (15 oz) black beans, rinsed and drained

• 1 can (15 oz) pinto beans, rinsed and drained

• 1 can (14.5 oz) diced tomatoes with green chilies

• 1 can (10 oz) Rotel or any spicy diced tomatoes

• 4 cups beef broth or chicken broth

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• ½ teaspoon cumin

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

• 1 cup heavy cream (or half-and-half)

• 1 cup shredded cheddar cheese

• 2 tablespoons cream cheese (optional)

• Fresh cilantro or parsley, for garnish

Directions

1. In a large soup pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart. Drain fat if necessary.

2. Add diced onion and minced garlic. Cook for 3–4 minutes until fragrant and translucent.

3. Stir in potatoes, chili powder, paprika, cumin, salt, and black pepper.

4. Pour in broth, diced tomatoes, Rotel, corn, and beans. Stir and bring to a boil. Reduce heat and simmer for 20 minutes.

5. Once potatoes are tender, reduce heat and stir in heavy cream, cheddar cheese, and cream cheese. Stir until melted and smooth.

6. Taste the soup and adjust seasoning as needed.

7. Serve hot, garnished with fresh cilantro or parsley. Add sour cream or extra cheese if desired.

Notes

• Make it spicier with jalapeños or hot Rotel.

• Soup thickens as it sits; add broth when reheating.

• Freeze without dairy; add cream and cheese when reheating.

• Great for meal prep and leftovers.