Description
A hearty and flavorful Cowboy Soup featuring ground beef, potatoes, beans, and a creamy cheese sauce made with Velveeta and sharp cheddar. Perfect for a warming meal packed with spices and rich textures.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- 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
- 3 cups low-sodium chicken or beef broth
- bacon bits, optional
- kosher salt and freshly ground pepper, to taste
Cheese Sauce Ingredients
- 1 (16 oz.) package velveeta, cubed
- 1 cup sharp cheddar cheese, grated
- 2 1/2 cups whole milk
- 1/4 cup all-purpose flour
- 1/4 cup (1/2 stick) unsalted butter
Spices and Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper, optional
Instructions
- Prepare Roux and Cheese Sauce: In a medium saucepan over medium-high heat, melt butter. Whisk in flour and cook for 2-3 minutes until golden brown. Gradually whisk in whole milk, season with salt and pepper, then remove from heat and refrigerate until needed.
- Cook Ground Beef: Heat a large stockpot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until browned. Season with salt, pepper, and garlic powder. Remove beef to a plate and drain all but 2 tablespoons of fat from the pot.
- Sauté Vegetables: In the same pot, add onion, chopped potatoes, and diced red bell pepper. Cook for 10-12 minutes until vegetables are softened and fork tender.
- Add Spices and Vegetables: Season the vegetables with salt, pepper, cumin, and optional cayenne. Stir in the corn, black beans, and green chiles.
- Combine Beef and Broth: Return browned ground beef to the pot and pour in chicken or beef broth. Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes.
- Finish Soup with Cheese Sauce: Stir in the refrigerated roux mixture, then add the cubed Velveeta cheese. Cover and cook for another 15 minutes until the cheese melts and the soup thickens to a smooth consistency.
- 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 cayenne pepper or add chopped jalapeños.
- Substitute Velveeta with processed cheese alternatives if preferred.
- Potatoes can be peeled or unpeeled depending on preference.
- Bacon bits are optional but add a smoky, savory flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
