This Cowboy Soup is a rich, satisfying, and incredibly hearty one-pot meal. Loaded with savory ground beef, tender potatoes and vegetables, and a creamy, cheesy base, it’s a comforting soup that feels like a full dinner in a bowl.
Ingredients:
Ingredient Quantity
Lean ground beef 1 lb
Velveeta, cubed 1 (16 oz.) package
Sharp cheddar cheese, grated 1 cup
Yellow onion, finely chopped 1
Small potatoes, chopped 4
Red bell pepper, diced 1
Whole corn kernels, rinsed and drained 1 (13.25 oz.) can
Black beans, rinsed and drained 1 (13.25 oz.) can
Green chiles 1 (4 oz.) can
Low-sodium chicken or beef broth 3 cups
Whole milk 2 ½ cups
All-purpose flour ¼ cup
Unsalted butter ¼ cup (½ stick)
Garlic powder 1 teaspoon
Cumin 1 teaspoon
Cayenne, optional ½ teaspoon
Bacon bits, optional As desired
Kosher salt and freshly ground pepper To taste
Instructions:
Prepare the Roux: In a medium saucepan over medium-high heat, melt the ¼ cup butter. Whisk in the ¼ cup all-purpose flour. Cook the roux for 2-3 minutes, or until it becomes golden brown. Gradually whisk in the 2 ½ cups whole milk. Season with salt and pepper, then remove the saucepan from the heat and refrigerate the roux until ready to use.
Brown the Beef: Heat a large stockpot or Dutch oven over medium-high heat. Add the 1 pound lean ground beef and cook, breaking it up as it browns. Season generously with salt, pepper, and 1 teaspoon garlic powder. Once the beef is fully browned, transfer it to a separate plate. Drain all but 2 tablespoons of fat from the pot.
Sauté Vegetables: Add the 1 finely chopped yellow onion, 4 chopped small potatoes, and 1 diced red bell pepper to the pot. Cook for 10-12 minutes, or until the vegetables are softened and the potatoes are fork-tender. Season with salt, pepper, 1 teaspoon cumin, and ½ teaspoon cayenne (if using). Add the 1 can of rinsed and drained corn, 1 can of rinsed and drained black beans, and the 1 can of green chiles.
Simmer Soup Base: Return the cooked ground beef to the pot. Stir in the 3 cups low-sodium chicken or beef broth. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for 15 minutes.
Thicken & Melt Cheese: Stir the refrigerated roux mixture into the soup. Add the 1 (16 oz.) package of cubed Velveeta cheese. Cover the pot and cook for another 15 minutes, or until the cheese is completely melted and the soup is thick and smooth.
Serve: Serve the soup hot, topped with the 1 cup grated sharp cheddar cheese and bacon bits if desired.
Enjoy this deliciously rich and cheesy Cowboy Soup!