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Creamy Cowboy Soup

A cozy and hearty soup that combines southern flavors with a creamy finish, perfect for bringing loved ones together.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 tablespoon olive oil
  • 1 pound ground beef (lean preferred)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 medium green bell pepper, diced
  • 1 cup frozen corn
  • 1 can kidney beans, 15 ounces, drained and rinsed
  • 1 can pinto beans, 15 ounces, drained and rinsed
  • 1 can diced tomatoes, 14.5 ounces
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup shredded cheddar cheese

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat until shimmering.
  2. Add ground beef and cook until browned, about 4-5 minutes.
  3. Stir in onion, garlic, and bell pepper; cook for 3-4 minutes until softened.
  4. Mix in corn, kidney beans, pinto beans, diced tomatoes, and chicken broth.
  5. Sprinkle in chili powder, cumin, salt, and black pepper; stir well.
  6. Bring to a gentle simmer and cook uncovered for 15 minutes.
  7. Reduce heat to low and stir in heavy cream, heating through without boiling.
  8. Ladle soup into bowls, top with cheddar cheese, and serve.

Notes

For a dairy-free version, substitute heavy cream with coconut milk. Leftover soup can be stored in the fridge for up to 4 days.