Description
Cowboy Soup is a hearty and creamy dish packed with ground beef, vegetables, beans, and a blend of cheeses for a rich, comforting meal. This flavorful soup combines potatoes, corn, black beans, and green chiles in a spiced broth thickened with a velvety roux and Velveeta cheese. Perfect for chilly days or a satisfying family dinner.
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
Roux Ingredients
- 1/4 cup all-purpose flour
- 1/4 cup (1/2 stick) unsalted butter
Spices and Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne, optional
- kosher salt and freshly ground pepper, to taste
Instructions
- Make the Roux: In a medium saucepan over medium-high heat, melt the butter. Whisk in the all-purpose flour and cook the roux for 2-3 minutes until golden brown. Slowly whisk in the whole milk until smooth. Season with salt and pepper, then 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 ground beef, breaking it up as it cooks until browned. Season generously with salt, pepper, and garlic powder. Once browned, transfer the beef to a plate and drain all but 2 tablespoons of fat from the pot.
- Sauté Vegetables: Add the chopped onion, potatoes, and diced red bell pepper to the pot. Cook for 10-12 minutes, stirring occasionally, until the vegetables are softened and fork tender. Season with salt, pepper, cumin, and optional cayenne.
- Add Beans and Corn: Stir in the rinsed corn kernels, black beans, and green chiles into the pot with the vegetables.
- Combine Beef and Broth: Return the cooked ground beef to the pot. Pour in the low-sodium chicken or beef broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes to allow flavors to meld.
- Finish Soup with Roux and Cheese: Stir in the refrigerated roux mixture until fully incorporated. Add the cubed Velveeta cheese, cover the pot, and cook for another 15 minutes, stirring occasionally, until the cheese is melted and the soup is thick and smooth.
- Serve: Ladle the soup into bowls and top each serving with grated sharp cheddar cheese and bacon bits if desired. Serve hot and enjoy your hearty cowboy soup!
Notes
- You can substitute Velveeta with processed cheese or cream cheese for a different texture.
- For a spicier soup, increase cayenne pepper or add some chopped jalapeños.
- Use low-fat milk instead of whole milk to reduce calories but the soup will be less creamy.
- Bacon bits are optional and can be replaced with crispy fried onions for a crunchy topping.
- This soup tastes even better the next day after the flavors have melded overnight.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 65 mg
