Cowboy Soup

🤠 Cowboy Soup: A Hearty One-Pot Wonder

This truly hearty Cowboy Soup is the ultimate comfort food in a bowl. Packed with savory ground beef, wholesome vegetables, tender potatoes, and a rich, cheesy broth, it’s a filling and flavorful meal that comes together in a single pot. Perfect for a cozy family dinner!

🧾 Ingredients

For the Soup:

• 1 lb lean ground beef

• 1 yellow onion, chopped

• 4 small potatoes, chopped

• 1 red bell pepper, diced

• 1 (13.25 oz) can corn, drained

• 1 (13.25 oz) can black beans, drained and rinsed

• 1 (4 oz) can mild green chiles

• 3 cups chicken or beef broth

• 1 teaspoon garlic powder

• 1 teaspoon ground cumin

• ½ teaspoon cayenne pepper (optional, for heat)

• Salt and black pepper, to taste

For the Cheese Roux:

• ¼ cup (½ stick) unsalted butter

• ¼ cup all-purpose flour

• 2 ½ cups whole milk

• Salt and pepper, to taste

For the Cheesy Finish & Toppings:

• 16 oz Velveeta cheese, cubed

• 1 cup sharp cheddar cheese, shredded

• Bacon bits, for serving (optional)

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👩‍🍳 Instructions

1. Prepare the Roux
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes, until the mixture is bubbly and golden. Gradually whisk in the milk until the mixture is smooth. Season with a pinch of salt and pepper. Cook, stirring constantly, until the sauce thickens slightly. Remove from heat and set aside. (Chilling it slightly helps prevent lumps later).

2. Brown the Beef
In a large Dutch oven or soup pot, cook the ground beef over medium-high heat. Season it with garlic powder, salt, and pepper. Cook until browned, then drain off any excess fat, leaving about 2 tablespoons in the pot for flavor. Transfer the cooked beef to a plate.

3. Sauté the Vegetables
In the same pot with the reserved fat, add the chopped onion, potatoes, and red bell pepper. Sauté for 10-12 minutes, until the vegetables have softened and the onions are translucent.

4. Build the Soup
Stir in the ground cumin and optional cayenne pepper, cooking for one minute until fragrant. Add the drained corn, black beans, and green chiles, stirring to combine. Return the cooked ground beef to the pot. Pour in the broth and bring everything to a boil.

5. Simmer to Perfection
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the potatoes are tender.

6. Make it Cheesy and Creamy
Stir the prepared roux into the soup. Add the cubed Velveeta cheese. Cover the pot and let it simmer for another 10-15 minutes, stirring occasionally, until the cheese is fully melted and the soup has thickened beautifully.

7. Serve and Enjoy!
Ladle the hot soup into bowls. Top with a generous handful of shredded sharp cheddar cheese and a sprinkle of bacon bits for the ultimate finish.

🍽️ Tips & Variations

• Cheese Swap: For a different flavor, you can replace the Velveeta with 8 oz of cream cheese (cubed) and an extra 1 ½ cups of shredded cheddar.

• Kick Up the Heat: Add a diced jalapeño (with or without seeds) when sautéing the other vegetables.

• Protein Twist: Feel free to use ground turkey, chicken, or even Italian sausage instead of beef.

• Perfect Pairing: This soup is fantastic served with a side of warm cornbread, crusty bread, or tortilla chips for dipping.