Description
Cowboy Soup is a hearty and comforting dish packed with ground beef, creamy Velveeta cheese, fresh vegetables, and rich seasonings. This savory soup combines potatoes, bell peppers, corn, black beans, and green chilies in a flavorful broth thickened with a buttery roux and melted sharp cheddar, perfect for a satisfying family meal.
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 and Beans
- 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
- 1/4 cup (1/2 stick) unsalted butter
Thickening and Seasonings
- 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
Instructions
- Make the roux: In a medium saucepan over medium-high heat, melt the unsalted butter. Whisk in the all-purpose flour and cook the roux for 2-3 minutes until it turns golden brown, stirring continuously to prevent burning. Gradually whisk in the whole milk until smooth. Season with kosher salt and freshly ground black 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 lean ground beef and cook, breaking it up with a spoon, until browned and fully cooked. Season generously with kosher salt, freshly ground black pepper, and garlic powder. Transfer the cooked beef to a separate plate and drain all but 2 tablespoons of fat from the pot.
- Sauté the vegetables: In the same pot with the reserved fat, add the finely chopped yellow onion, chopped potatoes, and diced red bell pepper. Cook for 10-12 minutes, stirring occasionally, until the vegetables soften and the potatoes are fork-tender. Season with kosher salt, freshly ground black pepper, cumin, and optional cayenne pepper.
- Add beans and chilies: Stir in the rinsed and drained corn kernels, black beans, and canned green chilies. Mix well to combine.
- Combine beef and broth: Return the cooked ground beef to the pot. Pour in the low-sodium chicken or beef broth and stir to combine. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently for 15 minutes to develop flavors.
- Incorporate the roux and cheese: Stir in the chilled roux mixture to thicken the soup. Add the cubed Velveeta cheese and mix until melted and the soup is thick and smooth. Cover the pot and cook for another 15 minutes over low heat, stirring occasionally.
- Serve: Ladle the hot Cowboy Soup into bowls and garnish with grated sharp cheddar cheese and bacon bits if desired. Serve immediately and enjoy this hearty, flavorful soup.
Notes
- For a spicier soup, increase the cayenne pepper to 1 teaspoon or add chopped jalapeños.
- If you prefer a thicker soup, add an extra 2 tablespoons of flour to the roux.
- Use low-fat milk or lactose-free milk to reduce fat or lactose content.
- Substitute black beans for pinto beans if preferred.
- Leftover soup thickens when refrigerated; reheat with a splash of broth or milk to restore consistency.
- Bacon bits are optional but add a nice smoky crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 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: 18 g
- Cholesterol: 65 mg
