Cowboy Soup
A hearty, cheesy soup packed with ground beef, veggies, Velveeta, and bold seasonings — perfect for a comforting meal that feeds a crowd.
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
For a spicier version, add diced jalapeños or a dash of hot sauce. Freezes well for up to 3 months.
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