Cowboy Soup

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👩‍🍳 Instructions

1. Make the Roux

  • Melt butter in a saucepan.
  • Whisk in flour and cook for 2–3 minutes until golden.
  • Slowly whisk in milk, season with salt and pepper.
  • Remove from heat and chill until needed.

2. Brown the Beef

  • In a large pot, cook ground beef with garlic powder, salt, and pepper.
  • Drain excess fat, leaving about 2 tbsp in the pot. Set beef aside.

3. Sauté Veggies

  • Add onion, potatoes, and bell pepper to the pot.
  • Cook for 10–12 minutes until tender.
  • Stir in cumin, cayenne (if using), corn, beans, and green chiles.

4. Simmer the Soup

  • Return beef to the pot.
  • Add broth and bring to a boil.
  • Reduce heat and simmer for 15 minutes.

5. Add Cheese & Roux

  • Stir in chilled roux.
  • Add Velveeta cubes and cover.
  • Cook for another 15 minutes until cheese melts and soup thickens.

6. Serve

  • Ladle into bowls.
  • Top with shredded cheddar and bacon bits if desired.

🍽️ Tips & Variations

  • Swap Velveeta for cream cheese + extra cheddar for a different texture
  • Add jalapeños for extra heat
  • Use ground turkey or sausage for a twist
  • Serve with cornbread or tortilla chips on the side

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