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Cheesy Cowboy Soup

Cheesy Cowboy Soup
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Indulge in the comforting flavors of Cheesy Cowboy Soup, a creamy and hearty dish that warms the soul. Perfect for chilly evenings or gatherings, this easy-to-prepare soup combines lean ground beef, cheese, and a medley of vegetables to create a satisfying meal. With just 35 minutes of cooking time, you can easily whip up this delicious dish any night of the week. Customize it with your favorite veggies or spices to make it uniquely yours. Serve hot with garnishes like green onions or sour cream, and enjoy the cheesy goodness that everyone will love.

Ingredients

Scale
  • 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, 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
  • Kosher salt and freshly ground pepper, to taste

Instructions

  1. In a medium saucepan over medium-high heat, melt the butter. Once melted, whisk in the flour. Continue to cook this roux for about 2-3 minutes until it turns golden brown. Gradually whisk in the whole milk until smooth. Season with salt and pepper before removing from heat. Refrigerate until ready to use.
  2. Heat a large stockpot or Dutch oven over medium-high heat. Add the ground beef and break it apart as it cooks until browned. Season generously with salt, pepper, and garlic powder. Once cooked through, transfer the beef to a separate plate while draining all but 2 tablespoons of fat from the pot.
  3. Add the chopped onion, potatoes, and diced bell pepper to the Dutch oven. Cook these vegetables for about 10-12 minutes until they become softened and fork-tender. Season with additional salt and pepper along with cumin and optional cayenne.
  4. Stir in the rinsed corn kernels, black beans, green chiles, and return the cooked ground beef back into the pot. Pour in the chicken or beef broth and bring everything to a boil before reducing heat to let it simmer for approximately 15 minutes.
  5. Stir in your chilled roux mixture followed by adding cubed Velveeta cheese into the pot. Cover again and cook for another 15 minutes until cheese melts completely and soup reaches a thickened smooth consistency.

Nutrition

Find it online: https://tastykitchenjoy.com/cheesy-cowboy-soup/