Make this satisfying, one-pot cowboy soup featuring ground beef, beans, and corn in a creamy, smoky broth. It is a simple, filling meal perfect for a weeknight dinner.
Author:Ahazzam
Prep Time:10 min
Cook Time:30 min
Total Time:40 min
Yield:6 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Low Lactose
Ingredients
Scale
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
1 cup frozen corn
4 cups beef broth
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon black pepper
1/2 cup heavy cream
1 cup shredded cheddar cheese (optional, for topping)
Instructions
Brown the ground beef in a large pot or Dutch oven over medium heat. Drain off any excess grease.
Add the chopped onion to the pot and cook until softened, about 5 minutes.
Stir in the minced garlic, chili powder, smoked paprika, cumin, and pepper. Cook for 1 minute until fragrant.
Pour in the diced tomatoes, kidney beans, black beans, Rotel, corn, and beef broth. Stir to combine all ingredients.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 minutes to allow flavors to blend.
Remove the pot from the heat. Stir in the heavy cream until the soup is creamy.
Taste and adjust seasonings if needed. Serve hot, topped with shredded cheddar cheese if desired.