Introduction

This Gluten-Free Cowboy Soup is a hearty and comforting meal packed with protein and vegetables. It’s full of bold flavors and perfect for a cozy night in or meal prepping for the week. Plus, it’s easy to make with pantry staples and naturally gluten-free ingredients.

A close-up view of a creamy soup in a white bowl, filled with visible chunks of ground meat, yellow corn, red tomato pieces, and light yellow potato cubes. The soup has a smooth beige broth with a slightly oily surface, sprinkled with chopped fresh green herbs on top for garnish. The colors are warm with varied textures from the soft broth to the chunky vegetables and meat. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb lean ground beef (or ground turkey for a lighter option)
1 medium onion, diced
2 cloves garlic, minced
3 medium potatoes, peeled and cubed
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) can corn, drained
1 (15 oz) can diced tomatoes
1 (10 oz) can diced tomatoes with green chilies (like Rotel)
4 cups gluten-free beef broth
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon oregano
Salt and pepper to taste
1 tablespoon olive oil
Optional toppings: shredded cheddar, chopped cilantro, avocado slices, or gluten-free tortilla chips

Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.
Step 2: Add the diced onion and garlic to the pot and sauté until fragrant, about 2–3 minutes.
Step 3: Stir in the potatoes, black beans, pinto beans, corn, diced tomatoes, tomatoes with green chilies, and beef broth. Mix well to combine.
Step 4: Season the soup with smoked paprika, chili powder, cumin, oregano, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and simmer for about 30 minutes, or until the potatoes are tender and the soup has thickened slightly.
Step 5: Taste and adjust seasoning as needed. For extra heat, add a dash of cayenne pepper or some jalapeño slices.
Step 6: Serve hot topped with your choice of shredded cheddar, chopped cilantro, avocado slices, or gluten-free tortilla chips for added texture.

Tips & Variations

Use Yukon gold or red potatoes as they hold their shape well and add a creamy texture to the soup.
For a smoky depth, add a few drops of liquid smoke or a small amount of chipotle in adobo sauce.
If you prefer a lighter broth, substitute part of the beef broth with tomato juice or water.
Ground turkey is a great alternative to beef for a lighter version of this soup.
This soup freezes beautifully; store in freezer-safe containers for up to three months.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove over medium heat until heated through, stirring occasionally. For longer storage, freeze the soup in portions for up to three months and thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of a white bowl filled with creamy soup showing three main layers: a base layer of light orange creamy broth, a middle layer of small chunks of yellow corn, brown ground meat, red diced tomatoes, and pale yellow potato cubes, all mixed evenly throughout, topped with a small bunch of fresh green parsley in the center, with a white marbled texture as the background, the soup looks warm and inviting with specks of black pepper scattered on top photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, you can omit the meat and use vegetable broth instead of beef broth. Add extra beans or vegetables to keep it hearty.

Is this soup spicy?

It has a mild to moderate spice level from the chili powder and diced tomatoes with green chilies, but you can adjust the heat by adding cayenne pepper or jalapeños as desired.