Description
Cowboy Soup is a hearty, cheesy, and flavorful soup made with ground beef, potatoes, bell peppers, black beans, corn, and a creamy cheese sauce. This comforting dish combines bold spices like cumin and garlic powder with a smooth Velveeta and cheddar cheese blend, perfect for a satisfying meal that serves eight.
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 and Seasonings
- 1/4 cup all-purpose flour
- 1/4 cup (1/2 stick) unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper, optional
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Make the roux: In a medium saucepan over medium-high heat, melt the butter. Whisk in the flour and cook the roux for 2-3 minutes until it turns a golden brown color. Gradually whisk in the whole milk until smooth. Season with salt and 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 up as it cooks, until browned. Season generously with salt, pepper, and garlic powder. Transfer the beef to a separate plate and drain all but 2 tablespoons of fat from the pot.
- Sauté vegetables: Add the chopped onion, potatoes, and diced bell pepper to the Dutch oven. Cook for 10-12 minutes until the vegetables are softened and fork tender. Season with salt, pepper, cumin, and cayenne pepper if using.
- Add beans and chiles: Stir in the drained corn, black beans, and green chiles. Mix well to combine all the ingredients.
- Combine beef and broth: Return the browned ground beef to the pot. Pour in the chicken or beef broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 15 minutes to meld the flavors.
- Incorporate roux and cheeses: Stir the chilled roux mixture into the soup. Then add the cubed Velveeta cheese. Cover the pot and cook for another 15 minutes, stirring occasionally, until the cheese melts completely and the soup thickens into a smooth, creamy consistency.
- Serve: Ladle the soup into bowls and top with grated sharp cheddar cheese and optional bacon bits. Serve hot and enjoy the comforting flavors of this cowboy soup.
Notes
- For a spicier soup, increase the cayenne pepper by up to 1 teaspoon according to your taste.
- Use low-sodium broth to better control the saltiness of the soup.
- Substitute Velveeta with a combination of processed cheese if preferred, but Velveeta ensures a creamy texture.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Add a handful of chopped fresh cilantro or green onions as garnish for extra freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 55 mg
