Description
Cowboy Soup is a hearty, flavorful dish packed with ground beef, vegetables, beans, and a creamy cheese base. This comforting soup combines savory spices with melted Velveeta and cheddar cheese, creating a rich and indulgent meal perfect for cold days or family gatherings.
Ingredients
Scale
Meat and Dairy
- 1 pound lean ground beef
- 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
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
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 pepper, optional
- Bacon bits, optional
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare roux and milk mixture: In a medium saucepan over medium-high heat, melt the butter. Whisk in the flour and cook the roux for 3 minutes or until golden brown. Gradually whisk in the whole milk, season with salt and pepper, then remove from heat and refrigerate until ready to use.
- Cook 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 beef to a plate and drain all but 2 tablespoons of fat from the pot.
- Sauté vegetables: In the same pot, add the chopped onion, potatoes, and red bell pepper. Cook for 12 minutes or until the vegetables are softened and fork-tender.
- Add spices and vegetables: Season the vegetables with salt, pepper, cumin, and optional cayenne pepper. Stir in the corn, black beans, and green chiles.
- Combine ingredients and simmer: Return the cooked ground beef to the pot. Pour in the chicken or beef broth, bring the mixture to a boil, then reduce heat and let simmer for 15 minutes.
- Add roux and cheese: Stir the refrigerated roux mixture into the soup, then add the cubed Velveeta. Cover the pot and cook for another 15 minutes or until the cheese is melted and the soup is thick and smooth.
- Serve: Ladle the soup into bowls and top with grated cheddar cheese and bacon bits if desired. Serve hot and enjoy!
Notes
- Use low-sodium broth to better control the saltiness of the soup.
- For a spicier version, increase the cayenne pepper or add a dash of hot sauce.
- Substitute Velveeta with cream cheese or a blend of cheeses for a different creamy texture.
- Make sure to drain and rinse canned corn and beans to reduce sodium and improve flavor.
- Bacon bits add smoky flavor but can be omitted for a leaner option.
- Potatoes can be peeled or unpeeled depending on preference; small waxy potatoes work best to hold shape.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 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: 65 mg
