Description
Cowboy Soup is a hearty and comforting dish packed with ground beef, potatoes, beans, cheese, and spices. This thick and creamy soup features a rich roux base and melted Velveeta for extra cheesy goodness. Perfect for a filling family meal or casual gathering, topped with cheddar cheese and optional bacon bits.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 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
Cheese and Dairy
- 1 (16 oz.) package Velveeta, cubed
- 1 cup sharp cheddar cheese, grated
- 2 1/2 cups whole milk
- 1/4 cup (1/2 stick) unsalted butter
Broth and Seasonings
- 3 cups low-sodium chicken or beef broth
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne, optional
- Kosher salt and freshly ground pepper, to taste
- Bacon bits, optional, for topping
Instructions
- Prepare the roux and milk mixture: In a medium saucepan over medium-high heat, melt the butter. Whisk in the flour and cook the roux for 2-3 minutes until golden brown. Gradually whisk in the whole milk, season with salt and pepper, then remove from heat and refrigerate until needed.
- Cook the ground 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 cooked beef to a plate and drain all but 2 tablespoons of the fat from the pot.
- Sauté vegetables: Add the chopped onion, potatoes, and diced red bell pepper to the Dutch oven with the reserved fat. Cook for 10-12 minutes, stirring occasionally, until the vegetables are softened and fork tender. Season with salt, pepper, cumin, and cayenne (if using).
- Add beans and chiles: Stir in the drained corn, black beans, and green chiles into the pot.
- Combine beef and broth: Return the cooked ground beef to the pot. Pour in the chicken or beef broth, stir well, and bring the mixture to a boil. Reduce heat and let simmer for 15 minutes.
- Finish the soup with roux and cheese: Stir the refrigerated roux and milk mixture into the soup. Then add the cubed Velveeta cheese. Cover and cook for an additional 15 minutes, stirring occasionally, until the cheese has melted and the soup is thick and smooth.
- Serve: Ladle the hot soup into bowls and top with grated sharp cheddar cheese and bacon bits if desired. Enjoy warm.
Notes
- You can substitute Velveeta with processed cheese or mild cheddar for a different flavor.
- Use low-fat milk or milk alternatives to lighten the soup but keep in mind the texture may be thinner.
- For a spicier version, add more cayenne or include chopped jalapeños.
- Bacon bits are optional but add a smoky crunch that complements the soup well.
- Simmer the soup gently to prevent curdling of the milk mixture.
- Leftovers keep well refrigerated for 3-4 days and reheat nicely on the stovetop.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg
