Creamy Cowboy Soup

Creamy Cowboy Soup
  • PREP TIME
    20 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    55 mins
  • SERVING
    8 People
  • VIEWS
    34

Embrace the arrival of cooler weather with a bowl of Creamy Cowboy Soup, a hearty and deeply satisfying blend of savory beef, smoky bacon, creamy broth, and a medley of Southwestern-inspired flavors. This robust soup is the perfect comfort food to warm you from the inside out.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    41 g
  • Cholesterol
    69 mg
  • Fiber
    5 g
  • Protein
    26 g
  • Saturated Fat
    8 g
  • Sodium
    967 mg
  • Sugar
    9 g
  • Fat
    19 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
8 mins

Prepare the Bacon: In a large skillet, cook bacon over medium-high heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, chop into bite-sized pieces. Reserve 1 tablespoon of bacon fat in the skillet; discard the rest.

02

Step
3 mins

Create the Roux: In a saucepan, melt butter over medium heat. Whisk in flour and cook, stirring constantly, for 1-2 minutes until a smooth paste forms (this is your roux). Gradually whisk in evaporated milk until smooth. Cook, stirring constantly, until the mixture thickens slightly, about 2 minutes. Remove from heat and set aside.

03

Step
12 mins

Sauté Aromatics and Beef: Add olive oil to the skillet with the reserved bacon fat. Cook diced onion over medium heat until softened and translucent, about 5 minutes. Add ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain off any excess fat.

04

Step
1 mins

Combine and Simmer: Transfer the cooked beef and onions to a large pot or Dutch oven. Add chopped bacon, diced tomatoes and green chilies, ranch-style beans, corn, beef broth, and diced potatoes. Stir in granulated garlic and cumin. Season with salt and pepper to taste.

05

Step
1 mins

Simmer to Perfection: Bring the soup to a boil, then reduce heat to low, cover, and simmer until the potatoes are tender, about 20-30 minutes.

06

Step
30 mins

Finish and Serve: Stir in the evaporated milk mixture until well combined. Heat through gently. Serve hot, garnished with fresh cilantro and a dollop of sour cream or Greek yogurt, if desired.

For a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the soup.
Yukon gold potatoes hold their shape well during cooking, but russet potatoes can also be used.
If you don't have ranch-style beans, you can substitute pinto beans or kidney beans. Add a teaspoon of chili powder for a similar flavor profile.
This soup is even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.

Dixie Funk

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 11 Ratings)
Total Reviews: (6)
  • Columbus Marvin

    My family loved this! It's definitely going into our regular rotation.

  • Reba Zieme

    I used ground turkey instead of ground beef and it was still delicious.

  • Federico Bergnaum

    I love how customizable this soup is! I added some green bell pepper and used fire-roasted tomatoes.

  • Wilfrid Rempelfriesen

    This is my new favorite soup! So easy to make and tastes amazing.

  • Kevon Stamm

    I added a can of black beans and it was even better!

  • Eladio Becker

    Next time I'm going to try it in the slow cooker.

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