Ingredients & Their Purpose

• 1 lb lean ground beef – Adds hearty, meaty flavor and protein.
• 1 (16 oz) package Velveeta, cubed – Melts into a velvety, creamy base with rich cheese flavor.
• 1 cup sharp cheddar cheese, grated – Adds a bold, tangy cheese finish when served.
• 1 yellow onion, finely chopped – Builds savory depth and sweetness.
• 4 small potatoes, chopped – Provides bulk, creaminess, and comfort.
• 1 red bell pepper, diced – Adds sweetness, color, and crunch.
• 1 (13.25 oz) can whole corn kernels, rinsed and drained – Brings a touch of sweetness and texture.
• 1 (13.25 oz) can black beans, rinsed and drained – Adds protein, fiber, and earthy flavor.
• 1 (4 oz) can green chiles – Offers a mild kick and smoky flavor.
• 3 cups low-sodium chicken or beef broth – Forms the flavorful base of the soup.
• 2 ½ cups whole milk – Used in the roux to create a creamy texture.
• ¼ cup all-purpose flour – Thickens the soup for a rich, hearty consistency.
• ¼ cup (½ stick) unsalted butter – Fat for the roux, adds richness.
• 1 teaspoon garlic powder – Adds savory depth.
• Salt & pepper to taste – Essential seasoning.
• 1 teaspoon cumin (optional) – Adds warm, earthy flavor.
• ½ teaspoon cayenne (optional) – For a bit of heat.
• Bacon bits (optional) – Crunchy, smoky topping to finish the soup with flair.

How to Make Cowboy Soup – Step-by-Step

1. Make the Roux

In a medium saucepan over medium-high heat, melt the ¼ cup butter. Whisk in ¼ cup flour and cook for 2–3 minutes until golden and bubbling. Gradually whisk in 2 ½ cups whole milk until smooth. Season with a pinch of salt and pepper. Remove from heat and refrigerate until ready to use.

2. Brown the Beef

Heat a large stockpot or Dutch oven over medium-high. Add 1 lb ground beef, breaking it apart as it cooks. Season with salt, pepper, and 1 tsp garlic powder. Once browned, transfer the beef to a plate and discard all but 2 tablespoons of fat from the pot.

3. Sauté the Vegetables

In the same pot, sauté 1 chopped onion, 4 chopped potatoes, and 1 diced red bell pepper for 10–12 minutes, or until tender. Add salt, pepper, 1 tsp cumin (optional), and ½ tsp cayenne (optional) for extra flavor. Stir in the corn, black beans, and green chiles.

4. Simmer the Soup

Return the cooked ground beef to the pot. Pour in the 3 cups broth and bring everything to a boil. Reduce heat and simmer for 15 minutes to develop flavor and tenderize ingredients.

5. Add Roux & Cheese

Stir in the chilled roux mixture, then add the cubed Velveeta cheese. Cover and cook on low for 15 minutes, stirring occasionally, until everything is melted, thickened, and smooth.

6. Serve

Ladle the soup into bowls and top with the grated cheddar cheese and optional bacon bits. Serve hot and enjoy the creamy, cheesy comfort!

 Why You’ll Love This Cowboy Soup

• One-pot magic – Less cleanup, more flavor!
• Loaded with texture – Creamy base, hearty meat, tender potatoes, and crisp vegetables.
• Customizable spice – Adjust the heat to your liking with green chiles and cayenne.
• Feeds a crowd – This recipe makes a generous batch that’s perfect for families or leftovers.

 Pro Tips for Perfect Cowboy Soup

• Use Yukon Gold or red potatoes – They hold shape better and add buttery flavor.
• Want it smokier? – Use fire-roasted corn or add smoked paprika.
• Low and slow melt – Don’t rush the Velveeta; let it melt gently to keep the soup smooth.
• Freeze for later – Let soup cool completely before freezing in airtight containers.

Serving Suggestions

• Crusty bread or cornbread – Ideal for dunking.
• Side salad – A crisp green salad balances the richness.
• Pickled jalapeños or hot sauce – For those who love a spicy kick.
• Top with sour cream or green onions – Adds a creamy and fresh finish.