Cheesy Cowboy Soup

INGREDIENTS

• 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

Cheesy Cowboy Soup

• 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

PREPARATION

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. Heat a large stockpot or Dutch oven over medium-high heat and cook ground beef, breaking it up as it cooks, until browned. Season generously with salt and pepper and garlic powder, then transfer beef to a separate plate and drain all but 2 tablespoons fat.
4. Add onion, potatoes and bell pepper to Dutch oven and cook for 10-12 minutes, or until veggies are softened and fork tender.
5. Season with salt and pepper, cumin and cayenne, then add corn, black beans and green chiles.
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