What You’ll Need: The Cowboy Soup Ingredients
This recipe uses a combination of pantry staples and fresh ingredients for maximum flavor and convenience. Here’s your complete shopping list.
H2: Core Ingredients
- 1 pound (450g) lean ground beef: The hearty base. You can substitute with ground turkey, chicken, or a plant-based alternative.
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 bell pepper (any color), diced
H2: Canned Goods & Pantry Staples
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can corn kernels, drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 4 cups (1 liter) beef broth: Use low-sodium if preferred to control salt.
- 1 (10.5 oz) can condensed cheddar cheese soup: The secret to the creamy richness!
- 1 (4 oz) can diced green chiles (optional for heat)
H2: Seasonings & Finishing Touches
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley or cilantro, chopped (for garnish)
- Shredded cheddar cheese, sour cream, or tortilla strips (for serving)
Step-by-Step Cooking Instructions
Follow these numbered steps for a foolproof cooking process.
Step 1: Brown the Beef
- In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat.
- Add the ground beef, breaking it up with a wooden spoon. Cook until it’s no longer pink and nicely browned, about 5-7 minutes.
- Once cooked, use a slotted spoon to transfer the beef to a plate, leaving any drippings in the pot for flavor.
Step 2: Sauté the Aromatics and Vegetables
- Add the remaining tablespoon of oil to the same pot.
- Add the diced onion, carrots, and celery. Sauté for 5-6 minutes until they begin to soften.
- Stir in the diced bell pepper and minced garlic, cooking for another minute until fragrant.
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