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I don’t remember the first time I made this soup. I just remember it being there — in a big pot on the stove, bubbling away while the wind rattled the windows and the kids ran through the house in sock feet and muddy jeans.
It’s the kind of meal that shows up when life’s a little chaotic and dinner needs to be hot, hearty, and easy. No fluff, no tiny portions. Just real food, good cheese, and enough flavor to make you forget about whatever mess is waiting in the laundry room.
We call it Cowboy Soup, but honestly, you don’t need boots or a hat to enjoy it. You just need a spoon and maybe a biscuit or two for dunking.
What Makes Cowboy Soup So Dang Lovable?
Let me give it to you straight:
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It’s cheesy in the best way. Velveeta makes it creamy, and the sharp cheddar gives it bite.
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Feeds a crowd (or your future self). You’ll have plenty for lunch tomorrow, and it reheats like a dream.
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It’s comforting without being fussy. No searing, no roasting, no twelve-step process.
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You can make it with pantry stuff. Half the ingredients probably live in your cabinets already.
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It tastes like something Grandma might’ve made on a cold day — and probably did.
Here’s What You’ll Need — And a Few Notes From Me
I’m not here to gatekeep this recipe. Use what you’ve got. Here’s the basic idea:
The Essentials:
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1 lb. lean ground beef – Browned, seasoned, and ready to go. You could use ground turkey or spicy sausage, too.
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Velveeta (16 oz. block, cubed) – Yes, Velveeta. I said what I said. It melts like a dream.
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1 cup sharp cheddar – Adds real depth. If you’ve only got mild, that’ll work too.
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1 yellow onion, chopped fine – Brings that base flavor that makes it all cozy.
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4 small potatoes, chopped small – Russet, red, Yukon Gold — use whatever’s sprouting in your pantry.
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1 red bell pepper – Adds a little sweetness and color.
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1 can corn (13.25 oz.) – Rinsed. Canned is easy, but frozen works too.
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1 can black beans (13.25 oz.) – Also rinsed. Don’t skip these — they make it hearty.
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1 small can green chiles (4 oz.) – Not too spicy, just a nice little kick.
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3 cups broth – Chicken or beef, low-sodium if you can.
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2 ½ cups whole milk – This is part of what makes it creamy and rich.
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¼ cup flour + ¼ cup butter – To make a roux. Fancy word for “thick and silky base.”
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Spices: Garlic powder, cumin, cayenne (if you like a little heat), plus salt and pepper to taste.
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Optional: Bacon bits on top. Not necessary, but boy are they tasty.
How to Make It (Without Overthinking It)
This is a soup you can make while answering homework questions, letting the dog in and out, and maybe pouring yourself a glass of wine. It’s forgiving. It loves you back. And it all happens in one big pot.
Step 1: Start the Creamy Base (The Roux)
In a small saucepan, melt your butter over medium heat. Whisk in the flour, let it cook for a couple of minutes ‘til it smells just a little nutty, then slowly pour in your milk, whisking constantly.
It’ll thicken up like gravy. That’s what you want. Season with a little salt and pepper, then set it aside while we move on.
Step 2: Brown the Beef
In a big Dutch oven or stockpot, cook your ground beef over medium heat. Break it up as it cooks, sprinkle in your garlic powder, salt, and pepper, and once it’s browned, scoop it out with a slotted spoon. Leave behind a little fat — just enough to coat the pan.
Step 3: Veggie Time
Toss your onion, potatoes, and bell pepper into that same pot. Cook ‘em down for about 10 minutes, stirring now and then, until they start to soften and smell amazing.
Sprinkle in the cumin and a pinch of cayenne (if you like things a little spicy). Then add your corn, beans, and green chiles. Stir it all up and let it hang out together for a minute.
Step 4: Back in the Pool
Pour in your broth, and add the cooked beef back to the pot. Bring it all to a boil, then reduce to a simmer and let it bubble gently for about 15 minutes.
Step 5: Make It Cheesy
Now for the magic. Stir in the creamy roux mixture from earlier, then toss in the cubed velveeta. Stir, cover, and let it melt into everything for about 15 more minutes.
At this point, the soup will look creamy, smell irresistible, and make you want to eat dinner before 5 p.m. — and honestly, no shame in that.
Make It Yours (A Few Ideas)
You can absolutely tinker with this soup based on what you have or what you’re craving:
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Need to stretch it? Add another can of beans or a handful of frozen corn.
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Want it spicy? Add diced jalapeños or a few dashes of hot sauce.
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Going meatless? Skip the beef, double the beans, and maybe add mushrooms or lentils.
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Extra creamy? A splash of cream or sour cream at the end never hurt anyone.
Storing & Reheating Leftovers
This soup keeps beautifully. In fact, it might be even better the next day.
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Fridge: Store in an airtight container for up to 4 days.
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Freezer: If you used dairy, the texture might change — but honestly, I’ve frozen it and it was still delicious. Just reheat gently.
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To reheat: Warm on the stove over low heat or in the microwave, stirring every minute or so.
Before You Go…
If you make this Cowboy Soup, I hope it brings you the same comfort it brings my family. It’s simple, humble, and warm — kind of like the best parts of life.
If you do try it, I’d love to hear how it turned out for you. Did you tweak the spices? Add something fun? Serve it with cornbread or a big hunk of sourdough? Tell me everything. I’m all ears (and belly).
Leave a comment, shoot me a message, or tag me in your photos — I truly love seeing what’s cooking in your kitchens.
Stay warm out there,
Cowboy Soup
Ingredients
- 1 pound lean ground beef
- 16 oz Velveeta cubed
- 1 cup sharp cheddar cheese grated
- 1 yellow onion finely chopped
- 4 small potatoes chopped
- 1 red bell pepper seeds removed, diced
- 13.25 oz can corn kernels rinsed and drained
- 13.25 oz can black beans rinsed and drained
- 4 oz can green chiles
- 3 cups low-sodium chicken or beef broth
- 2.5 cups whole milk
- 0.25 cup all-purpose flour
- 0.25 cup unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 0.5 teaspoon cayenne pepper optional
- bacon bits optional, for topping
- kosher salt and black pepper to taste
Instructions
- In a saucepan, melt butter over medium-high heat. Whisk in flour and cook for 2-3 minutes until golden. Whisk in milk, season, and refrigerate mixture.
- In a large stockpot or Dutch oven, cook ground beef until browned. Season with salt, pepper, and garlic powder. Remove from pot and drain excess fat, leaving 2 tablespoons.
- Add onion, potatoes, and red bell pepper to pot. Cook for 10–12 minutes until vegetables are softened. Season with cumin, cayenne, salt, and pepper.
- Add corn, black beans, and green chiles to the pot. Return ground beef to pot and stir in broth. Bring to a boil, reduce to simmer, and cook for 15 minutes.
- Stir in the prepared roux mixture, then add cubed Velveeta. Cover and cook another 15 minutes, until cheese is melted and soup is thick and creamy.
- Serve hot, topped with shredded cheddar and bacon bits if desired.
Notes