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Saddle Up for Flavor: Your New Favorite Creamy Tex-Mex Cowboy Soup

Saddle Up for Flavor: Your New Favorite Creamy Tex-Mex Cowboy Soup

There’s a certain magic that happens when the autumn chill first whispers through the air, or when a long day leaves you craving something deeply comfortin...
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

Ingredients
  • 1 pound (450g) lean ground beef (or ground turkey for a lighter option, or a plant-based crumble for vegetarian)
  • 1 large yellow onion, finely diced (about 1.5 cups)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 4 cups (960ml) beef broth (low-sodium preferred, or vegetable broth for a vegetarian version)
  • 1 (14.5 ounce / 411g) can diced tomatoes, undrained (fire-roasted for extra depth if you like!)
  • 1 cup (150g) frozen or canned corn kernels (if using canned, ensure it is thoroughly drained)
  • 1 (15 ounce / 425g) can black beans, thoroughly drained and rinsed under cold water
  • 2 medium Yukon Gold or Russet potatoes, peeled and diced into 1/2-inch (1.25 cm) pieces
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder (adjust to your preferred spice level)
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground, plus more to taste
  • 1 cup (240ml) heavy cream (or full-fat coconut milk for a dairy-free alternative)
  • 1 cup (113g) shredded sharp cheddar cheese, freshly grated for best melt (store-bought pre-shredded often contains anti-caking agents)

Method
 

Instructions
  1. **Brown the Beef:** In a large Dutch oven or heavy-bottomed pot over medium-high heat, cook the ground beef, breaking it apart with a spoon, until it is completely browned and no longer pink. This foundational step builds deep flavor.
  2. **Drain and Sauté Aromatics:** Carefully drain off any excess grease from the pot, leaving approximately 1-2 tablespoons for flavor. Add the finely diced onion to the pot and cook for 5-7 minutes, stirring occasionally, until the onion softens and becomes translucent. Softening the onion creates a sweet, aromatic base for your soup.
  3. **Bloom Spices:** Stir in the minced garlic, smoked paprika, chili powder, and ground cumin. Cook for another 1 minute, stirring constantly, until the spices are fragrant. This brief cooking "blooms" the spices, releasing their full aroma and flavor into the oil.
  4. **Deglaze and Add Liquids:** Pour in the beef broth and the undrained can of diced tomatoes. Using a wooden spoon, scrape up any browned bits (known as "fond") from the bottom of the pot. Deglazing adds immense depth of flavor to the broth.
  5. **Simmer Potatoes:** Add the diced potatoes to the pot. Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are fork-tender. Ensuring the potatoes are fully cooked is key to their creamy contribution.
  6. **Incorporate Beans and Corn:** Stir in the thoroughly drained and rinsed black beans and corn kernels. Continue to simmer, uncovered, for another 5 minutes to allow all the flavors to meld beautifully and for the beans and corn to heat through.
  7. **Cream and Cheese Finish:** Remove the pot from the heat. Stir in the heavy cream and the freshly shredded sharp cheddar cheese until the cheese is completely melted and the soup is wonderfully creamy and smooth. Removing the pot from direct heat prevents the dairy from curdling.
  8. **Adjust Seasoning and Serve:** Taste the soup and adjust the seasonings with additional salt and freshly ground black pepper as needed. Ladle the hot soup into bowls and garnish with extra shredded cheddar, a dollop of sour cream, or fresh cilantro, if desired. Enjoy your hearty and comforting meal!