Description
A hearty and creamy Cowboy Soup packed with ground beef, potatoes, vegetables, melted Velveeta cheese, and a flavorful blend of spices. This comforting dish combines rich cheesy goodness with robust southwestern flavors, perfect for a satisfying family meal.
Ingredients
Scale
Soup Base
- 1/4 cup unsalted butter (1/2 stick)
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 3 cups low-sodium chicken or beef broth
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (optional)
- Kosher salt and freshly ground black pepper, to taste
Meat and Vegetables
- 1 pound lean ground beef
- 1 yellow onion, finely chopped
- 4 small potatoes, chopped
- 1 red bell pepper, seeds removed and diced
- 1 (13.25 oz.) can whole corn kernels, rinsed and drained
- 1 (13.25 oz.) can black beans, rinsed and drained
- 1 (4 oz.) can green chiles
Cheese
- 1 (16 oz.) package Velveeta, cubed
- 1 cup sharp cheddar cheese, grated
Toppings (Optional)
- Bacon bits
Instructions
- Prepare the Roux: In a medium saucepan over medium-high heat, melt the butter. Whisk in the flour and cook the roux for 2-3 minutes until it turns golden brown. Gradually whisk in the whole milk, season with salt and pepper, then remove from heat and refrigerate until ready to use.
- Cook the Ground Beef: Heat a large stockpot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up as it cooks, until browned. Season generously with salt, pepper, and garlic powder. Transfer the beef to a plate and drain all but 2 tablespoons of fat from the pot.
- Sauté Vegetables: Add the chopped onion, potatoes, and red bell pepper to the pot. Cook for 10-12 minutes, stirring occasionally, until the vegetables are softened and fork tender. Season with salt, pepper, cumin, and cayenne if using.
- Add Remaining Ingredients: Stir in the corn, black beans, and green chiles. Return the cooked ground beef to the pot and pour in the chicken or beef broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Combine Roux and Cheese: Stir in the refrigerated roux mixture until well incorporated. Add the cubed Velveeta cheese, cover the pot, and cook for another 15 minutes, stirring occasionally, until the cheese has melted and the soup is thick and smooth.
- Serve: Ladle the soup into bowls, top with grated sharp cheddar cheese and bacon bits if desired, and serve hot. Enjoy your hearty Cowboy Soup!
Notes
- For a spicier kick, increase cayenne pepper or add a dash of hot sauce.
- Substitute Velveeta with processed cheese or a mix of cream cheese and cheddar for a different creamy texture.
- Use low-fat milk instead of whole milk for a lighter version; however, soup may be less creamy.
- Bacon bits add a smoky flavor, but you can omit them for a vegetarian topping like crispy fried onions.
- Let the soup rest for 10 minutes before serving to allow it to thicken further if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 65 mg
