Description
Cowboy Soup is a hearty and flavorful dish featuring ground beef, potatoes, corn, beans, and a rich cheesy broth. Loaded with Velveeta and sharp cheddar cheese, this comforting soup is perfect for a satisfying meal that warms you up from the inside out.
Ingredients
Scale
Meat and Proteins
- 1 pound lean ground beef
- 1 (13.25 oz.) can black beans, rinsed and drained
- Bacon bits, optional - 1/4 cup
Vegetables
- 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 (4 oz.) can green chiles
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
Pantry
- 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 pepper, optional
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the roux: In a medium saucepan over medium-high heat, melt butter, then whisk in the flour. Cook the roux for 2-3 minutes until golden brown. Gradually whisk in whole milk and season with salt and pepper. Remove from heat and refrigerate until needed.
- Cook the ground beef: Heat a large stockpot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until browned. Season generously with salt, pepper, and garlic powder. Transfer the beef to a separate plate, leaving 2 tablespoons of fat in the pot.
- Sauté the vegetables: Add onion, potatoes, and red bell pepper to the pot. Cook for 10-12 minutes until the vegetables are softened and fork tender. Season with salt, pepper, cumin, and cayenne pepper if using.
- Add beans, corn, and chiles: Stir in the rinsed black beans, corn kernels, and green chiles. Return the cooked beef to the pot.
- Add broth and simmer: Pour in the 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.
- Incorporate roux and cheeses: Stir in the chilled roux mixture to thicken the soup. Add the cubed Velveeta and cover the pot. Cook for another 15 minutes, stirring occasionally, until the cheese melts and the soup becomes thick and smooth.
- Serve: Ladle the hot soup into bowls. Top with grated sharp cheddar cheese and optional bacon bits. Serve immediately and enjoy your comforting Cowboy Soup.
Notes
- For a spicier kick, add an extra 1/4 teaspoon cayenne pepper or diced jalapeños.
- You can substitute Velveeta with processed cheese or a mix of cheddar and cream cheese for a different texture.
- Use low-fat milk instead of whole milk to reduce calories, but the soup may be less creamy.
- Leftover soup thickens upon standing; add a splash of broth or milk when reheating.
- For a vegetarian version, omit ground beef and use vegetable broth instead of chicken or beef broth.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 490 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg
