Creamy Cowboy Soup

Ingredients

Ingredient notes & substitutions

Ground beef:

85/15 gives enough fat to carry the spices. Ground turkey works with an extra tablespoon of oil, since it brings almost none.

Potatoes:

Yukon gold holds its shape; russet breaks down and thickens the broth. Cut everything the same size so it cooks evenly.

Diced tomatoes with green chilies:

This is where most of the heat comes from. A plain can of diced tomatoes plus a pinch of cayenne is the mild version.

Beans:

Two kinds gives better texture than a double portion of one. Kidney beans work in place of either.

Heavy cream:

Full-fat, and added off the boil. Half-and-half works but is more likely to split, so keep the heat lower still.

Cream cheese:

Optional and worth it if you like a very thick soup. Cube it small so it melts evenly rather than sitting in lumps.

Method

1. 1

   Heat the olive oil in a large heavy pot over medium. Add the ground beef and break it up as it cooks, 5-7 minutes, until browned with no pink left. Tip off the excess fat — leaving it in makes the finished soup greasy rather than rich.

2. 2

   Add the onion and garlic to the beef and cook 3-4 minutes until the onion has softened and smells sweet.

3. 3

   Stir in the diced potatoes along with the chili powder, smoked paprika, cumin, salt and pepper. Keep it moving for a minute so the spices toast in the fat rather than sitting raw — this is a small step that makes a real difference to the depth of the finished soup.

   
4. 4

   Pour in the beef broth and the can of tomatoes with their juice, then add the black beans, pinto beans and corn. Stir and bring up to a boil.

5. 5

   Lower to a steady simmer and cook uncovered about 20 minutes, stirring now and then, until a potato piece gives easily under a fork. Uncovered matters — it lets the broth reduce and thicken.

   
6. 6

   Drop the heat to low. Stir in the cream, cheddar and the cream cheese if using, and keep stirring 3-4 minutes until melted and smooth. Keep it below a simmer from here; boiling dairy will split it.

7. 7

   Taste and adjust the salt, pepper and chili powder. Ladle out and finish with chopped cilantro or parsley.

   

Variations to try

• Vegetarian: leave the beef out, use vegetable broth, and add a third can of beans or a cup of cooked quinoa.
• Chicken: two cups of shredded cooked chicken in place of the beef, with chicken broth.
• Bacon: six slices cooked crisp, crumbled in at the end, half the fat used in place of the olive oil.
• Taco: swap the individual spices for a packet of taco seasoning and serve with tortilla chips and avocado.
• Hotter: a diced jalapeño with the onion, or pepper jack instead of cheddar.

Storage & make-ahead

Refrigerate up to 4 days in an airtight container, cooled first. Reheat gently over low heat — high heat will split the dairy. It thickens considerably in the fridge, so loosen with a splash of broth. To freeze, make the soup up to the point before the cream and cheese go in, and freeze that base up to 2 months. Thaw overnight, reheat, then stir the dairy through. Frozen with the cream already in it, the texture turns grainy on thawing.

Frequently asked questions

Can I freeze this soup?

Freeze the base before adding the cream and cheese, up to 2 months, then stir the dairy in when you reheat. Dairy that has been frozen and thawed usually separates and goes grainy.

Why did my soup turn grainy?

The dairy got too hot. Cream and cheddar need to go in over low heat, off the boil, and the soup should not boil again afterwards.

How do I make it thicker?

Add the optional cream cheese, or mash a few of the cooked potato pieces against the side of the pot and stir them through. Simmering uncovered a little longer also works.

Is it spicy?

Mildly. The heat comes from the tomatoes with green chilies and the chili powder, both of which you can dial down. Use plain diced tomatoes for a version children will eat.

Can I use a slow cooker?

Yes. Brown the beef and bloom the spices on the stovetop first, then everything except the dairy goes in on low for 6 hours. Stir the cream and cheese through at the end.

What should I serve with it?

Cornbread is the natural match. Tortilla chips for scooping, or a sharp green salad if you want something to cut the richness.