Description
A hearty and flavorful cowboy soup featuring ground beef, cheese, potatoes, beans, and a creamy roux base. Loaded with spices and vegetables, this comforting dish is perfect for a filling family meal.
Ingredients
Scale
Meat and Cheese
- 1 pound lean ground beef
- 1 (16 oz.) package Velveeta, cubed
- 1 cup sharp cheddar cheese, grated
- Bacon bits, optional
Vegetables
- 1 yellow onion, finely chopped
- 4 small potatoes, chopped
- 1 red bell pepper, seeds removed, 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
Liquids and Dairy
- 3 cups low-sodium chicken or beef broth
- 2 1/2 cups whole milk
Roux Ingredients
- 1/4 cup all-purpose flour
- 1/4 cup (1/2 stick) unsalted butter
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne, optional
- Kosher salt and freshly ground pepper, to taste
Instructions
- Make the roux: In a medium saucepan over medium-high heat, melt the butter, then whisk in the flour. Cook the roux for 2-3 minutes until golden brown, stirring constantly, then gradually whisk in the whole milk to avoid lumps. Season with salt and pepper, 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, breaking it up as it cooks, until browned and cooked through. Season with salt, pepper, and garlic powder. Transfer the beef to a plate and drain all but 2 tablespoons of the fat from the pot.
- Sauté the vegetables: Add the chopped onion, potatoes, and diced red bell pepper to the pot. Cook for 10-12 minutes, stirring occasionally, until the vegetables are softened and fork-tender.
- Season and add beans and chiles: Season the vegetables with salt, pepper, cumin, and optional cayenne. Stir in the corn, black beans, and green chiles.
- Combine and simmer: Return the cooked ground beef to the pot. Add the chicken or beef broth and stir to combine. Bring the mixture to a boil, then reduce heat and simmer gently for 15 minutes to meld flavors.
- Add roux and cheese: Stir the chilled roux mixture into the soup, then add the cubed Velveeta cheese. Cover and cook for another 15 minutes, stirring occasionally, until the cheese is fully melted and the soup is thick and creamy.
- Serve: Ladle the hot soup into bowls and top with grated sharp cheddar cheese and optional bacon bits. Serve immediately and enjoy!
Notes
- Use low-sodium broth to control salt levels in the soup.
- For a spicier version, increase or omit the cayenne pepper based on preference.
- Potatoes can be peeled or left unpeeled depending on texture preference.
- Velveeta provides a smooth cheesy texture, but you can substitute with processed cheese or extra sharp cheddar if desired.
- Bacon bits are optional but add a smoky crunch; alternatively, garnish with chopped green onions or sour cream.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 65 mg
