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A large pot of creamy cowboy soup with ground beef, potatoes, corn, and black beans topped with shredded cheese.

Easy Creamy Cowboy Soup

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 485 kcal

Ingredients
  

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic , minced
  • 1 medium red bell pepper, diced
  • 2 cups russet potatoes, peeled and cubed into 1/2-inch pieces
  • 15 oz canned black beans, drained and rinsed
  • 15 oz canned whole kernel corn, drained
  • 10 oz canned diced tomatoes with green chilies
  • 4 cups low -sodium beef broth
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 oz cream cheese, cubed and softened
  • 1 cup shredded sharp cheddar cheese

Instructions
 

  • In a large Dutch oven or heavy-bottomed pot over medium-high heat, brown the ground beef with the diced onion until the beef is fully cooked and onions are translucent.
  • Drain any excess grease from the pot using a colander or spoon.
  • Stir in the minced garlic and diced bell pepper and cook for 2 minutes until fragrant.
  • Add the cubed potatoes, black beans, corn, diced tomatoes with green chilies, beef broth, chili powder, cumin, smoked paprika, salt, and pepper to the pot.
  • Bring the mixture to a rolling boil, then reduce heat to medium-low and simmer uncovered for 20 to 25 minutes, or until the potatoes are fork-tender.
  • Reduce heat to low and add the cubed cream cheese, stirring continuously until the cheese is completely melted and the broth is creamy.
  • Gradually stir in the shredded cheddar cheese until fully melted and incorporated.
  • Remove from heat and serve immediately.