Cheesy Cowboy Soup

This soup was delicious! I will definitely make it again! It turned out great! This is a lovely recipe! I could eat this summer or winter. Cheese is a favorite of ours! Just tried this soup and it’s awesome! What flavor and it’s so creamy – just down right yummy! Will surely make this over and over.

Cheesy Cowboy Soup

35 minutes to prepare serves 8

  • 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

  1. 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.
  2. Season with salt and pepper, then remove from heat and refrigerate until ready to use.
  3. full instructions @

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