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Gluten-Free Cowboy Soup

A hearty, creamy, and savory soup packed with ground beef, potatoes, corn, and tomatoes. This gluten-free one-pot meal is ready in 45 minutes and perfect for cold nights.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 Bowls
Course: Dinner, Lunch, Soup
Cuisine: American, Tex-Mex
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 lb lean ground beef 85/15 recommended
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 3 cups potatoes peeled and cubed (Russet or Yukon Gold)
  • 4 cups beef broth certified gluten-free
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1.5 cups corn frozen or canned (drained)
  • 1 can (4 oz) mild green chilies diced
  • 0.5 cup heavy cream or half-and-half
Seasonings
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt to taste
  • 0.5 tsp black pepper freshly cracked

Equipment

  • Large Dutch Oven or Soup Pot
  • Wooden Spoon
  • Chef's Knife
  • Cutting board

Method
 

  1. Place a large pot over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
  2. Add the diced onion to the meat and sauté for 4-5 minutes until translucent. Add minced garlic and cook for 1 minute more.
  3. Stir in chili powder, cumin, and smoked paprika, cooking for 1 minute to bloom the spices.
  4. Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Add the undrained tomatoes, green chilies, and potato cubes.
  5. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until potatoes are fork-tender.
  6. Stir in the corn and heavy cream. Simmer uncovered for 5-10 minutes to heat through and slightly thicken.
  7. Taste and adjust salt and pepper. Garnish with parsley or cheese and serve hot.

Notes

To make this dairy-free, substitute heavy cream with full-fat canned coconut milk.