Description
A hearty and flavorful Cowboy Soup loaded with ground beef, melty Velveeta cheese, fresh vegetables, and a blend of spices. Perfect for a comforting meal with rich cheesy texture and a touch of heat from cayenne. This recipe yields a thick, smooth soup that’s ideal for feeding a crowd or enjoying as a satisfying weeknight dinner.
Ingredients
Scale
Meat and Dairy
- 1 pound lean ground beef
- 1 (16 oz.) package Velveeta, cubed
- 1 cup sharp cheddar cheese, grated
- 2 1/2 cups whole milk
- 1/4 cup (1/2 stick) unsalted butter
Vegetables and Canned Goods
- 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
Broth and Flour
- 3 cups low-sodium chicken or beef broth
- 1/4 cup all-purpose flour
Seasonings and Extras
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne, optional
- Bacon bits, optional for topping
- Kosher salt and freshly ground pepper, to taste
Instructions
- Prepare 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 or until golden brown, stirring constantly to avoid burning. Gradually whisk in the whole milk, continuing until the mixture is smooth. 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 and cook, breaking it up as it cooks, until browned and cooked through. Season generously with salt, pepper, and garlic powder. Transfer the beef to a separate plate, drain all but 2 tablespoons of fat from the pot.
- Cook the Vegetables: To the same pot with reserved fat, add the chopped onion, potatoes, and diced red bell pepper. Cook for 10-12 minutes, stirring occasionally, until vegetables are softened and fork-tender.
- Season and Add Canned Ingredients: Season the vegetables with salt, pepper, cumin, and optional cayenne pepper. Stir in the corn kernels, black beans, and green chiles until well combined.
- Combine and Simmer: Return the cooked ground beef to the pot. Pour in the chicken or beef broth and stir everything together. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 15 minutes to meld flavors.
- Add Roux and Cheese: Stir in the refrigerated roux mixture to thicken the soup. 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 hot soup into bowls and top with grated sharp cheddar cheese and optional bacon bits. Serve immediately and enjoy your comforting cowboy soup!
Notes
- For a spicier soup, increase the cayenne pepper to 1 teaspoon or add chopped jalapeños.
- Substitute ground turkey or chicken for a leaner meat option.
- Use low-fat milk instead of whole milk for a lighter version, but the soup may be less creamy.
- Bacon bits add a smoky flavor, but you can omit or replace with crispy fried onions for a vegetarian topping.
- Make sure to stir frequently after adding the roux and cheese to prevent sticking or burning on the bottom of the pot.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For gluten-free, use a gluten-free flour blend instead of all-purpose flour and ensure broth is gluten-free labeled.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 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: 20 g
- Cholesterol: 65 mg
