Description
A hearty and flavorful Cowboy Soup featuring ground beef, sharp cheddar, Velveeta, potatoes, and a blend of spices. This comforting soup is perfect for family dinners and packed with creamy, cheesy goodness and a spicy kick from cumin and cayenne.
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
- 1 cup sharp cheddar cheese, grated
- bacon bits, optional
Dairy and Roux
- 1 (16 oz.) package Velveeta, cubed
- 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
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- Prepare the Roux: In a medium saucepan over medium-high heat, melt the unsalted butter, then whisk in the all-purpose flour. Cook the roux for 2-3 minutes until golden brown, whisking constantly to avoid lumps. Slowly whisk in the whole milk to create a smooth mixture. Season with kosher salt and freshly ground pepper. Remove from heat and refrigerate until ready to use.
- Brown the Beef: Heat a large stockpot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart, until browned. Season generously with kosher salt, freshly ground black pepper, and garlic powder. Transfer the cooked beef to a plate and drain all but 2 tablespoons of the rendered fat from the pot.
- Sauté Vegetables: In the same pot with the reserved fat, add the finely chopped onion, chopped potatoes, and diced red bell pepper. Cook for 10-12 minutes, stirring occasionally, until the vegetables are softened and fork tender. Season with kosher salt, freshly ground black pepper, cumin, and cayenne pepper if using.
- Add Beans and Chiles: Stir in the rinsed corn kernels, black beans, and green chiles into the pot with the sautéed vegetables.
- Combine and Simmer: Return the browned ground beef to the pot. Pour in the low-sodium chicken or beef broth and stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 minutes to allow flavors to meld.
- Finish the Soup: Stir in the refrigerated roux mixture to thicken the soup, then add the cubed Velveeta cheese. Cover the pot and cook for an additional 15 minutes, stirring occasionally, until the cheese has melted and the soup is thick and smooth.
- Serve: Ladle the hot Cowboy Soup into bowls, topping with grated sharp cheddar cheese and optional bacon bits. Enjoy immediately.
Notes
- For a spicier kick, add an extra 1/4 teaspoon of cayenne pepper.
- Substitute Velveeta with shredded cheddar for a less processed option, but expect a slightly less creamy texture.
- Use low-fat milk instead of whole milk for a lighter version, but soup may be less creamy.
- To make this recipe gluten-free, use gluten-free flour or cornstarch in the roux.
- Bacon bits are optional but add a smoky flavor and crunchy texture.
- To make it vegetarian, replace ground beef with meatless crumbles and use vegetable broth.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 60 mg
