Cheesy Cowboy Soup

Cheesy Cowboy Soup

Recipe by GacoCourse: SoupsCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 1 pound lean ground beef

  • 1 (16 oz.) package velveeta, cubed

  • 1 cup sharp cheddar cheese, grated

  • 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

  • 3 cups low-sodium chicken or beef broth

  • 2 1/2 cups whole milk

  • 1/4 cup all-purpose flour

  • 1/4 cup (1/2 stick) unsalted butter

  • 1 teaspoon garlic powder

  • 1 teaspoon cumin

  • 1/2 teaspoon cayenne, optional

  • Bacon bits, optional

  • Kosher salt and freshly ground pepper, to taste


  • In a medium saucepan over medium-high heat, melt butter in skillet, then whisk in flour. Cook roux for 2-3 minutes, or until golden brown, then whisk in whole milk.
  • Season with salt and pepper, then remove from heat and refrigerate until ready to use.
  • Heat a large stockpot or Dutch oven over medium-high heat and cook ground beef, breaking it up as it cooks, until browned. Season generously with salt and pepper and garlic powder, then transfer beef to a separate plate and drain all but 2 tablespoons fat.
  • Add onion, potatoes and bell pepper to Dutch oven and cook for 10-12 minutes, or until veggies are softened and fork tender.
  • Season with salt and pepper, cumin and cayenne, then add corn, black beans and green chiles.
  • Return beef to pot and stir in chicken or beef broth. Bring mixture to a boil, then reduce heat and let simmer for 15 minutes.
  • Stir in refrigerated roux mixture, then add in cubed velveeta. Cover again and cook for another 15 minutes, or until cheese is melted and soup is thick and smooth.
  • Serve hot, topped with cheese and bacon bits. Enjoy!

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