A hearty, cheesy, one-pot soup loaded with beef, vegetables, beans, and bold Tex-Mex flavors.
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Calories: 420kcal
Equipment
- Stockpot or Dutch oven
- Saucepan
- whisk
- cutting board
- knife
Ingredients
- 1 lb lean ground beef
- 16 oz Velveeta, cubed
- 1 cup sharp cheddar cheese, grated
- 1 yellow onion, finely chopped
- 4 small potatoes, chopped
- 1 red bell pepper, diced
- 13.25 oz corn kernels, rinsed and drained
- 13.25 oz black beans, rinsed and drained
- 4 oz green chiles
- 3 cups low-sodium beef or chicken broth
- 2.5 cups whole milk
- 0.25 cup all-purpose flour
- 0.25 cup unsalted butter
- 1 tsp garlic powder
- 1 tsp cumin
- 0.5 tsp cayenne (optional)
- Bacon bits (optional)
- Kosher salt and freshly ground pepper, to taste
Instructions
- In a saucepan, melt butter over medium-high heat. Whisk in flour and cook 2–3 minutes until golden. Whisk in milk, season with salt and pepper, then refrigerate the mixture.
- In a stockpot, brown the ground beef over medium-high heat. Season with salt, pepper, and garlic powder. Transfer beef to a plate, leaving 2 tablespoons of fat in the pot.
- Add onion, potatoes, and bell pepper to the pot. Cook 10–12 minutes until softened and fork-tender.
- Season with cumin and cayenne. Add corn, black beans, and green chiles.
- Return beef to the pot. Pour in broth, bring to a boil, then reduce heat and simmer 15 minutes.
- Stir in the chilled roux mixture. Add Velveeta, cover, and cook 15 minutes until cheese is melted and soup is thick and smooth.
- Serve hot topped with grated cheddar and bacon bits.
Notes
Simmer long enough for the potatoes to soften fully and the cheese to melt smoothly.
Nutrition
Calories: 420kcal | Carbohydrates: 24g | Protein: 24g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 7g | Cholesterol: 95mg | Sodium: 980mg | Potassium: 520mg | Fiber: 4g | Sugar: 6g | Vitamin A: 820IU | Vitamin C: 23mg | Calcium: 380mg | Iron: 2.8mg