Name: Spicy Cowboy Soup with Cheese Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound lean ground beef; 1 (16 oz.) package Velveeta, cubed; 1 cup sharp cheddar cheese, grated; Bacon bits, optional; 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; 2 1/2 cups whole milk; 1/4 cup (1/2 stick) unsalted butter; 1/4 cup all-purpose flour; 1 teaspoon garlic powder; 1 teaspoon cumin; 1/2 teaspoon cayenne pepper, optional; Kosher salt, to taste; Freshly ground black pepper, to taste

There’s something incredibly satisfying about a bowl of soup that feels like a warm hug, and the Spicy Cowboy Soup with Cheese Recipe nails that comfort food vibe with a spicy, cheesy kick. This hearty stew blends beef, sharp cheddar, and fresh veggies into a comforting, crowd-pleasing dinner you’ll want to make again and again.

A large spoon holds a thick, creamy soup filled with small pieces of red bell pepper, yellow corn, and bits of meat, showing a mix of soft textures and light yellow color with flecks of red and green. Below the spoon, a white bowl contains more of the same soup, placed on a white marbled surface with a red pot and white cloth with red stripes in the background. The soup appears smooth with visible small vegetable and meat pieces evenly spread throughout the ladle and bowl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Cowboy Soup with Cheese Recipe
Top Tip
How to Serve Spicy Cowboy Soup with Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Cowboy Soup with Cheese Recipe

Why You'll Love This Recipe

Whenever I make this Cowboy Soup, it fills my kitchen with the most inviting aroma, and everyone always asks for seconds. It’s so easy to throw together, yet it tastes like you spent hours perfecting it.

Comforting and hearty: Filled with potatoes, beans, and ground beef, it’s like a full meal in a bowl.
Cheesy goodness: Velveeta and sharp cheddar melt into a creamy texture that’s simply irresistible.
Easy to make: Mostly stovetop with simple steps and common ingredients.
Customizable spice: Add or reduce cayenne pepper to match your heat preference.

Ingredients & Why They Work

Before you get cooking, here’s a quick peek at the ingredients that make this soup so special. You won’t need anything exotic here—just a few pantry staples and fresh produce that make a big flavor impact.

Flat lay of lean ground beef in a small mound, cubed pale yellow Velveeta cheese, a small pile of sharp grated cheddar cheese, one whole yellow onion, finely chopped, four small chopped potatoes with skins on, one diced red bell pepper with seeds removed, a small white bowl of bright yellow whole corn kernels, a small white bowl of glossy black beans, a small white bowl of diced green chiles, a simple white ceramic bowl with pale golden unsalted butter, a small white bowl filled with white all-purpose flour, a small white bowl of whole milk, a small white bowl of low-sodium chicken or beef broth, two small white bowls containing light beige garlic powder and warm brown cumin powder, a small white bowl with reddish cayenne powder, several whole uncracked brown eggs, all ingredients arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lean ground beef: It adds rich, meaty flavor without too much fat, which keeps the soup hearty but balanced.
Velveeta cheese: This creamy cheese melts smoothly and lends the soup its signature cheesy texture.
Sharp cheddar cheese: Adds a punch of flavor and a slightly tangy finish when sprinkled on top.
Bacon bits: Optional but highly recommended for a smoky crunch that complements the cheesy soup.
Yellow onion: Classic base flavor that softens and sweetens as it cooks.
Potatoes: They soak up the broth and add comforting texture to each spoonful.
Red bell pepper: Adds subtle sweetness and vibrant color to brighten the bowl.
Corn kernels: Provide pops of natural sweetness and texture.
Black beans: Give the soup a hearty, fiber-rich boost and pair perfectly with the spices.
Green chiles: Bring mild heat and earthy depth to enhance the spice level.
Low-sodium chicken or beef broth: Forms the flavorful base while keeping saltiness in check.
Whole milk: Used to make the roux, it gives the soup creamy body without being too heavy.
Unsalted butter: Helps create a golden roux that thickens the soup beautifully.
All-purpose flour: Works with the butter to form the roux that gives the soup its luscious thickness.
Garlic powder: Adds savory warmth without overwhelming the other spices.
Cumin: Provides that earthy, slightly smoky flavor that’s key to cowboy-style dishes.
Cayenne pepper: Optional, but it brings just the right amount of heat for those who want a kick.
Kosher salt and freshly ground black pepper: Essential seasonings to balance and enhance every ingredient.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about the Spicy Cowboy Soup with Cheese Recipe is how easily you can tailor it to suit your taste buds and dietary needs. Whether you want to turn up the heat, lighten it up, or swap ingredients to match what’s in your pantry, this soup is a forgiving and flexible option.

Spicy Upgrade: If you love heat, I recommend doubling the cayenne pepper to 1 teaspoon or tossing in a diced jalapeño while sautéing the veggies. It gives the soup a lively kick without overwhelming the creamy, cheesy base.
Thicker Soup Lover: For a heartier stew-like feel, simply add an extra 2 tablespoons of flour to your roux. This gives the soup a satisfyingly rich thickness that's perfect on chilly nights.
Bean Swap: Pinto beans are a fantastic alternative to black beans and add a slightly sweet, earthy flavor. I’ve tried this version and loved how it gave the soup a bit of a Southwestern twist.
Dairy Variations: To reduce fat or lactose, I often substitute whole milk with low-fat or lactose-free milk. The soup still melts beautifully and keeps that creamy texture.
Adding Smokiness: Bacon bits are optional but bring a delicious smoky crunch on top. I sometimes fry up extra bacon and sprinkle it generously – it’s an indulgent finish!

Step-by-Step: How I Make Spicy Cowboy Soup with Cheese Recipe

The image shows a white bowl filled with thick, creamy soup that has a light yellow color with visible chunks of vegetables in red, yellow, and green shades as well as bits of meat throughout. On top of the soup, there are small pieces of crispy, browned bacon scattered. Next to the bowl, there is a larger white bowl with the same soup inside, sitting on a cloth with a checkered pattern. The background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Creating the Perfect Roux

Start by melting ¼ cup (half a stick) of unsalted butter in a medium saucepan over medium-high heat. Once it’s melted, whisk in ¼ cup of all-purpose flour and keep whisking constantly for 2 to 3 minutes. You’ll notice the mixture changing color to a lovely golden brown and that nutty aroma signaling the roux is ready. This step is key as it thickens the soup later without any lumps. Slowly pour in 2 ½ cups of whole milk while whisking vigorously to keep it silky smooth. Season lightly with kosher salt and freshly ground black pepper. Once done, remove from heat and pop this roux in the fridge until you’re ready to use it.

Step 2: Browning the Ground Beef

Heat a large stockpot or Dutch oven over medium-high heat. Add 1 pound of lean ground beef and break it up with a spoon as it cooks. Aim for a hearty brown color—this builds flavor. Season generously with kosher salt, freshly ground black pepper, and 1 teaspoon of garlic powder while cooking. When fully browned and cooked through, transfer the beef to a plate. Drain all but 2 tablespoons of the fat from the pot – this reserved fat will help sauté the veggies and add depth to the soup.

Step 3: Softening the Vegetables

In the same pot with the reserved fat, add 1 finely chopped yellow onion, 4 chopped small potatoes, and 1 diced red bell pepper (make sure the seeds are removed). Cook these for 10 to 12 minutes, stirring occasionally until the potatoes are fork-tender and the vegetables have softened nicely. This stage releases their natural sweetness. Season with salt, pepper, 1 teaspoon cumin, and ½ teaspoon cayenne pepper if you want some spice. The fragrant cumin and the heat add that signature cowboy vibe to the soup.

Step 4: Adding the Beans, Corn, and Chilies

Next, stir in 1 (13.25 oz.) can of whole corn kernels (rinsed and drained), 1 (13.25 oz.) can black beans (also rinsed and drained), and 1 (4 oz.) can of green chiles. These bring vibrant colors and textures to the pot, plus a delightful mild heat from the chilies. Mix everything well to combine so you get a bit of every layer in each bite.

Step 5: Combine Beef and Broth, Then Simmer

Return the cooked ground beef back to the pot. Pour in 3 cups of low-sodium chicken or beef broth and stir to blend all the ingredients. Bring the soup up to a boil over medium-high heat, then reduce to low and let it simmer gently for 15 minutes. This allows the flavors to marry and the potatoes to absorb the savory broth.

Step 6: Thickening and Adding Cheese

Stir in the chilled roux mixture you prepared earlier. This thickens the soup beautifully, creating a velvety base. Next, add the entire 16 oz. package of Velveeta, cubed, stirring continuously until it melts into the soup. Cover the pot and cook for another 15 minutes over low heat, stirring occasionally to prevent sticking. The soup will become thick, creamy, and gorgeously smooth.

Step 7: Serve and Garnish

Ladle the hot Spicy Cowboy Soup with Cheese into bowls. Top each serving with 1 cup of grated sharp cheddar cheese and sprinkle with bacon bits if you like a smoky crunch. Serve immediately and enjoy the hearty, comforting flavors that make this soup a true crowd-pleaser.

Top Tip

These tips will help you get the most flavor and perfect texture from your Spicy Cowboy Soup with Cheese Recipe every single time. Trust me, a few small tweaks make a huge difference!

Make the Roux with Care: I found that whisking the flour into melted butter and cooking it just until golden really wakes up the flavor and thickens the soup beautifully without that raw flour taste.
Don’t Overcook the Vegetables: Cooking the potatoes and bell peppers just until fork-tender keeps their texture intact so the soup doesn’t turn mushy after simmering with cheese.
Layer the Seasonings: Season your beef when browning, the veggies when sautéing, and then adjust salt and pepper after combining everything. Building those flavors in steps makes the soup taste richer and more balanced.
Keep the Cheese Smooth: Adding Velveeta in cubes to the hot soup and letting it melt gently under low heat delivers that signature creamy texture without clumps or separation.

How to Serve Spicy Cowboy Soup with Cheese Recipe

Inside a large white pot, there is a colorful mix of diced veggies including orange carrots, light green celery, and translucent onions forming the base layer at the bottom. On top of these vegetables, two types of raw ground meat are placed side by side: one is bright red ground beef, and the other is a lighter pink ground meat with small white fat streaks. A teal spatula with a light wooden handle rests inside the pot, positioned above the meats. The pot sits on a white marbled surface, with a striped cloth partially visible on the lower left. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

This soup shines with simple toppings that add extra texture and flavor. Sprinkle freshly grated sharp cheddar cheese right on top for a melty, cheesy finish. Toasted bacon bits bring a smoky crunch that complements the creamy broth. If you like a bit of heat, chopped fresh jalapeños or a dollop of sour cream with a dash of cayenne pepper create a wonderful spicy contrast. A handful of chopped green onions or fresh cilantro also add a fresh burst to each bowl.

Side Dishes

Serve this hearty soup alongside warm crusty bread or buttery cornbread to soak up every last drop. A crisp green salad with a tangy vinaigrette balances the richness perfectly. For a fun twist, tortilla chips or crispy fried onions make an excellent accompaniment adding a delightful crunch. This Spicy Cowboy Soup with Cheese Recipe really shines as a standalone meal, but these sides round out the experience beautifully.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover soup into airtight containers and store in the refrigerator for up to 3 days. The flavors will continue to meld, making your next meal even tastier.

Freezing

This soup freezes well for up to 2 months. For the best results, cool completely and portion it into freezer-safe containers or heavy-duty zip-top bags. Leave some room at the top for expansion and seal tightly to prevent freezer burn.

Reheating

Reheat leftovers gently over low to medium heat on the stovetop, stirring occasionally. Because the soup thickens in the fridge, add a splash of chicken broth or milk to restore a creamy consistency. Avoid high heat which can cause the cheese to separate.

Frequently Asked Questions:

Can I use a different type of cheese instead of Velveeta?

Yes! While Velveeta gives the soup its classic creamy texture, you can substitute with processed cheese or a combination of cream cheese and shredded cheddar. Just be sure to melt the cheese slowly to avoid curdling.

How can I make this soup spicier?

Increase the cayenne pepper to 1 teaspoon or add diced fresh jalapeños. You can also sprinkle red pepper flakes or drizzle hot sauce when serving for an extra kick.

Is there a way to make this recipe vegetarian?

Absolutely! Replace the ground beef with diced mushrooms or a plant-based meat substitute. Use vegetable broth instead of chicken or beef broth and skip the bacon bits garnish.

Can I prepare the roux ahead of time?

Yes, you can prepare the roux and milk mixture up to a day in advance and keep it refrigerated. Just give it a good whisk before stirring it into the soup to ensure smoothness.

Final Thoughts

Making this Spicy Cowboy Soup with Cheese Recipe has become a favorite for cozy nights when I want something warm and satisfying. Its hearty ingredients, creamy cheese, and beautiful spice balance never fail to comfort and delight. Whether you're feeding a crowd or meal prepping for the week, this soup is an easy, delicious choice that brings people together around the table. I hope you enjoy making and sharing it as much as I do!