Description
Cowboy Soup is a hearty, flavorful dish featuring ground beef, vegetables, beans, and a creamy cheese base. This comforting soup is perfect for a satisfying meal, combining seasoned beef with potatoes, corn, black beans, and a smooth blend of Velveeta and cheddar cheeses.
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
Canned and Packaged Goods
- 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
- 1 (16 oz.) package velveeta, cubed
Dairy
- 1 cup sharp cheddar cheese, grated
- 2 1/2 cups whole milk
- 1/4 cup (1/2 stick) unsalted butter
Dry Ingredients & Spices
- 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
Liquids
- 3 cups low-sodium chicken or beef broth
Optional Toppings
- Bacon bits
Instructions
- Make the roux: 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, stirring constantly to avoid burning. Slowly whisk in the whole milk until smooth. Season with salt and 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 ground beef and cook it, breaking it up with a spoon, until browned and cooked through. Season generously with salt, pepper, and garlic powder. Transfer the beef to a separate plate and drain off all but 2 tablespoons of fat from the pot.
- Sauté the vegetables: In the same pot, add the chopped onion, potatoes, and diced red bell pepper. Cook for 10-12 minutes until the vegetables are soft and fork tender, stirring occasionally.
- Season and add beans and chiles: Season the vegetables with salt, pepper, cumin, and cayenne pepper (if using). Stir in the drained corn, black beans, and green chiles.
- Combine beef and broth: Return the cooked ground beef to the pot. Stir in the chicken or beef broth, bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes to meld flavors.
- Add cheese and roux: Stir in the chilled roux mixture to thicken the soup. Then add the cubed Velveeta cheese. Cover the pot and cook for another 15 minutes over low heat, stirring occasionally until the cheese has melted and the soup is thick and smooth.
- Serve: Spoon the hot soup into bowls and top with grated sharp cheddar cheese and bacon bits if desired. Enjoy this hearty and creamy Cowboy Soup!
Notes
- For a spicier kick, increase the cayenne pepper or add a dash of hot sauce.
- You can substitute Velveeta with other melting cheeses like Monterey Jack for a different flavor.
- Use either chicken or beef broth depending on your preference or what you have on hand.
- To make the soup gluten-free, substitute the all-purpose flour with gluten-free flour or cornstarch for the roux.
- Leftover soup stores well in the refrigerator for up to 3 days and reheats nicely on the stovetop.
- For added smoky flavor, try adding cooked and crumbled bacon along with or instead of bacon bits.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 60 mg
