This Cowboy Soup is a hearty, comforting one-pot dish that’s packed with savory ground beef, tender potatoes, and fresh vegetables, all simmered in a creamy, cheesy broth. It’s a filling meal that satisfies like a full dinner in a bowl.
Cowboy Soup
Ingredients:
1 lb lean ground beef
1 (16 oz.) package Velveeta, cubed
1 cup sharp cheddar cheese, shredded
1 yellow onion, finely chopped
4 small potatoes, chopped
1 red bell pepper, diced
1 (13.25 oz.) can whole kernel corn, drained and rinsed
1 (13.25 oz.) can black beans, drained and rinsed
1 (4 oz.) can green chiles
3 cups low-sodium chicken or beef broth
2 ½ cups whole milk
¼ cup all-purpose flour
¼ cup (½ stick) unsalted butter
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon cayenne pepper (optional)
Bacon bits (optional)
Kosher salt and freshly ground black pepper, to taste
Directions:
Make the Roux: In a medium saucepan over medium-high heat, melt the butter. Whisk in the flour and cook for 2–3 minutes until golden. Slowly whisk in the milk, seasoning with salt and pepper. Remove from heat and chill in the refrigerator until needed.
Cook the Beef: In a large stockpot or Dutch oven, brown the ground beef over medium-high heat, seasoning with salt, pepper, and garlic powder. Once cooked through, transfer the beef to a plate and drain all but 2 tablespoons of fat from the pot.
Cook the Veggies: Add the onion, potatoes, and red bell pepper to the pot. Sauté for 10–12 minutes until softened and potatoes are tender. Season with salt, pepper, cumin, and cayenne (if using). Stir in corn, black beans, and green chiles.
Simmer: Return the browned beef to the pot. Pour in the broth and bring to a boil. Reduce heat and simmer for 15 minutes.
Add Cheese & Roux: Stir the chilled roux into the soup. Add the Velveeta cubes, cover, and cook for another 15 minutes until the cheese melts and the soup thickens.
Serve: Ladle into bowls and top with shredded cheddar cheese and bacon bits if desired.