Description
A hearty and flavorful Cowboy Soup featuring ground beef, potatoes, beans, and melted cheese, perfect for a comforting meal that serves 8.
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
- kosher salt and freshly ground pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne, optional
- bacon bits, optional
Dairy and Roux 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
Instructions
- Prepare the Roux and Milk Mixture: In a medium saucepan over medium-high heat, melt butter, then whisk in flour and cook the roux for 2-3 minutes until golden brown. Gradually whisk in whole milk, season with salt and pepper, then 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 ground beef, breaking it up as it cooks until browned. Season generously with salt, pepper, and garlic powder. Transfer the cooked beef to a plate, reserving 2 tablespoons of fat in the pot.
- Sauté Vegetables: Add onion, potatoes, and red bell pepper to the pot with reserved fat. Cook for 10-12 minutes until vegetables are softened and fork tender. Season with salt, pepper, cumin, and cayenne if using.
- Add Beans, Corn, and Chiles: Stir in rinsed corn, black beans, and green chiles, mixing everything well.
- Simmer the Soup: Return the cooked ground beef to the pot. Pour in chicken or beef broth and bring the mixture to a boil. Reduce heat and let simmer for 15 minutes to meld flavors.
- Incorporate the Roux and Cheese: Stir in the refrigerated roux mixture until fully combined. Add cubed Velveeta cheese, cover the pot, and cook for another 15 minutes until cheese is melted and soup is thick and smooth.
- Serve: Ladle soup into bowls and top with grated cheddar cheese and bacon bits if desired. Serve hot and enjoy your hearty Cowboy Soup!
Notes
- For a spicier kick, increase cayenne pepper or add hot sauce.
- Use low-fat milk as a lighter alternative, but it may reduce creaminess.
- Bacon bits add a smoky flavor but can be omitted for a milder soup.
- You can substitute ground turkey for ground beef for a leaner version.
- This soup thickens as it cools; reheat gently with extra broth or milk if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 55 mg
