Description
Hearty and comforting Cowboy Soup combines ground beef, creamy cheese, fresh vegetables, and bold spices in a rich broth, perfect for a satisfying meal any day.
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
Dairy and Broth
- 1 (16 oz.) package velveeta, cubed
- 1 cup sharp cheddar cheese, grated
- 3 cups low-sodium chicken or beef broth
- 2 1/2 cups whole milk
- 1/4 cup (1/2 stick) unsalted butter
Seasonings and Others
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne, optional
- Bacon bits, optional
- Kosher salt and freshly ground pepper, to taste
Instructions
- Prepare the Roux: In a medium saucepan over medium-high heat, melt the butter, then whisk in the flour. Cook the roux for 2-3 minutes until golden brown, whisk in whole milk, 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 ground beef and cook, breaking it up as it cooks, until browned. Season generously with salt, pepper, and garlic powder, then transfer beef to a plate and drain all but 2 tablespoons of fat from the pot.
- Sauté Vegetables: Add onion, potatoes, and red bell pepper to the Dutch oven and cook for 10-12 minutes until vegetables are softened and fork tender. Season with salt, pepper, cumin, and optional cayenne.
- Add Beans and Corn: Stir in corn, black beans, and green chiles to the cooked vegetables.
- Combine and Simmer: Return the browned beef to the pot and stir in the broth. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Incorporate Roux and Cheese: Stir in the refrigerated roux mixture, then add cubed velveeta cheese. Cover and cook for another 15 minutes until the cheese is melted and the soup is thick and smooth.
- Serve: Serve hot, topped with grated sharp cheddar cheese and optional bacon bits. Enjoy your hearty Cowboy Soup!
Notes
- Use whole milk for the creamiest texture, but 2% milk can be substituted to reduce fat.
- For a spicier soup, increase the cayenne pepper to taste or add chopped jalapeños.
- Black beans and corn can be swapped for other canned beans or vegetables based on preference.
- If you prefer a lower-fat version, omit the butter in the roux and use lean ground turkey instead of beef.
- The roux can be made ahead and stored in the refrigerator for up to 2 days to save time.
- Leftover soup thickens as it cools; you can thin it with extra broth or milk when reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 550 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: 70 mg
