There’s something magical about a big pot of Smoky Cowboy Soup bubbling away in the kitchen. The rich, savory aroma fills the air, promising comfort before you even lift a spoon. This is the kind of Homemade Soup Recipe that turns an ordinary evening into a cozy memory — the kind where everyone gathers around the table just a little faster.

Smoky Cowboy Soup – Easy Soup Recipes for a Cozy Soup Dinner

Slow-simmered to perfection, this hearty favorite was made for a relaxed Soup Dinner night. It’s bold, smoky, and packed with satisfying flavors that feel like a cross between Cheeseburger Soup and a rustic campfire stew. Imagine all the goodness of Homemade Cheeseburgers transformed into a warm, comforting Burger In A Bowl — rich broth, savory meat, tender veggies, and just the right touch of seasoning.

What makes it even better? Your slow cooker does most of the work. That means more time to unwind while one of your new favorite Easy Soup Recipes practically cooks itself. The result is thick and hearty, almost like a mash-up of Loaded Potato Soup, classic Ham Soup, and even the nostalgic comfort of Pea And Ham Soup — but with a smoky cowboy twist that sets it apart.

Every spoonful delivers deep, satisfying flavor that feels homemade in the very best way. It’s the kind of meal that warms cold evenings, feeds hungry families generously, and leaves everyone asking for seconds. When comfort food calls, this smoky, hearty bowl answers every single time.

Smoky Cowboy Soup – Easy Soup Recipes for a Cozy Soup Dinner

Ingredients

1 lb ground beef or ground turkey
1 tbsp olive oil (use only if the meat is lean)
1 small onion, finely chopped
2 garlic cloves, minced
3 medium potatoes, peeled and cut into small cubes
1 (15 oz) can corn kernels, drained
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
1 (14.5 oz) can diced tomatoes with green chilies
1 (10 oz) can spicy diced tomatoes (such as Rotel)
4 cups beef broth or chicken broth
1 tsp chili powder
1 tsp smoked paprika
½ tsp ground cumin
½ tsp salt, or to taste
¼ tsp black pepper
1 cup heavy cream or half-and-half
1 cup shredded cheddar cheese
2 tbsp cream cheese (optional, for extra richness)
Fresh chopped cilantro or parsley, for topping

Instructions

Place a large Dutch oven or soup pot over medium heat. Add olive oil if needed, then cook the ground meat, breaking it up with a spoon until fully browned. Drain excess grease if necessary.
Stir in the chopped onion and garlic. Sauté for a few minutes, until softened and aromatic.
Add the diced potatoes along with the chili powder, smoked paprika, cumin, salt, and pepper. Stir well to coat everything in the spices.
Pour in the broth, tomatoes, corn, and both types of beans. Mix thoroughly and bring the soup to a gentle boil. Lower the heat and let it simmer for about 20 minutes, or until the potatoes are fork-tender.
Turn the heat down to low. Stir in the cream, shredded cheddar, and cream cheese if using. Continue stirring until the cheese is completely melted and the soup becomes creamy.
Taste and adjust the seasoning as needed.
Ladle into bowls and finish with fresh herbs. Add a dollop of sour cream or extra shredded cheese on top if desired.

Helpful Tips

For extra heat, mix in diced jalapeños or use a hotter variety of tomatoes.
The soup will naturally thicken as it cools; stir in additional broth when reheating to loosen it up.
If freezing, leave out the dairy and add the cream and cheese after reheating.
Perfect for batch cooking and even better the next day.