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Close-up of a hearty cowboy soup recipe in a white bowl, garnished with crispy bacon bits and fresh green onions.
wiame recipes

Hearty Cowboy Soup

This hearty cowboy soup recipe is a cozy, flavor-packed comfort meal made with lean ground beef, beans, potatoes, and cheese in a creamy, savory broth. It’s the ultimate one-pot dinner that’s rich, filling, and perfect for chilly evenings or busy weeknights.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 1 lb lean ground beef
  • 1 package (16 oz) Velveeta cheese cubed
  • 1 cup sharp cheddar cheese grated
  • 1 yellow onion finely chopped
  • 4 small potatoes chopped
  • 1 red bell pepper diced
  • 1 can (13.25 oz) corn kernels rinsed and drained
  • 1 can (13.25 oz) black beans rinsed and drained
  • 1 can (4 oz) green chiles
  • 3 cups chicken or beef broth low-sodium
  • 2 1/2 cups whole milk
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper optional
  • bacon bits optional garnish
  • kosher salt and black pepper to taste

Equipment

  • Large Dutch Oven or Stockpot
  • Whisk
  • Cutting board
  • Chef's knife
  • measuring cups and spoons

Method
 

  1. In a medium saucepan over medium-high heat, melt butter and whisk in flour to form a roux. Cook for 2–3 minutes until golden. Gradually whisk in milk until smooth, season with salt and pepper, and set aside.
  2. In a large Dutch oven, cook ground beef over medium-high heat until browned. Season with salt, pepper, and garlic powder. Remove beef, reserving 2 tbsp of fat in the pot.
  3. Add onion, potatoes, and red bell pepper to the pot. Sauté for 10–12 minutes until softened. Stir in cumin and cayenne.
  4. Add corn, black beans, and green chiles, stirring to combine. Return the browned beef to the pot.
  5. Pour in chicken or beef broth and bring to a boil. Reduce heat and simmer for 15 minutes.
  6. Stir in the prepared roux, then add Velveeta cubes. Cover and cook for 15 minutes, stirring occasionally, until cheese melts and soup thickens.
  7. Stir in grated cheddar cheese. Taste and adjust seasoning. Serve hot topped with bacon bits and fresh herbs if desired.

Notes

For extra spice, add jalapeños or more cayenne pepper. Substitute ground turkey or sausage for beef. Use Yukon Gold or Russet potatoes for the best texture. This soup freezes well — cool completely before storing in freezer-safe containers for up to 3 months.