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Easy Creamy Cowboy Soup: Hearty Ground Beef Soup Recipe

This Ultimate Creamy Cowboy Soup combines ground beef, tender potatoes, creamy broth, and Southwestern spices into a hearty, comforting meal that’s ready in under an hour. It’s a satisfying one-pot dinner that’s perfect for busy weeknights or cozy weekends.
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Prep Time 20 minutes
Servings: 6 -8 servings
Course: Soup
Cuisine: Southwestern / American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef or ground turkey
  • 6 slices bacon optional, chopped after cooking
  • 1 tablespoon olive oil
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 4 small potatoes diced
  • 1 red bell pepper diced
  • 1 can 15 oz corn, drained
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed (optional)
  • 1 can 14.5 oz diced tomatoes
  • 1 can 10 oz Rotel tomatoes with green chilies
  • 4 cups beef broth
  • 1 cup heavy cream or coconut milk for dairy-free
  • 1 cup shredded cheddar cheese
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1 teaspoon smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper optional
  • Bacon bits green onions, tortilla chips, and cilantro for garnish

Method
 

  1. Cook the Bacon: In a Dutch oven, cook bacon until crispy. Remove and chop; reserve 2 tablespoons of bacon fat.
  2. Make the Roux: In a small saucepan, melt butter and whisk in flour for 2–3 minutes. Slowly whisk in heavy cream until thickened, then set aside.
  3. Brown the Beef: Add olive oil and reserved bacon fat to the pot. Brown ground beef for 5–7 minutes until no pink remains, then drain excess grease.
  4. Sauté Aromatics: Add onion and garlic to the beef. Cook for 2–3 minutes until fragrant.
  5. Build the Base: Stir in broth, diced tomatoes, Rotel, corn, black beans, kidney beans, and potatoes. Bring to a boil.
  6. Season: Add smoked paprika, chili powder, cumin, salt, pepper, and cayenne. Stir well.
  7. Simmer: Reduce heat, cover, and simmer for 20–30 minutes until potatoes are tender.
  8. Add Creaminess: Stir in the roux and shredded cheddar until melted and creamy. Add bacon back to the pot.
  9. Serve: Ladle into bowls and garnish with bacon bits, green onions, tortilla chips, and cilantro.

Notes

For a lighter version, use ground turkey and substitute heavy cream with coconut milk or Greek yogurt. Add extra vegetables like zucchini or carrots for more nutrients. Always add cream at the end to prevent curdling.