Ingredients
- 1 poundlean ground beef
- 1package velveeta, cubed
- 1 cupsharp cheddar cheese, grated
- 1yellow onion, finely chopped
- 4 smallpotatoes, chopped
- 1red bell pepper, seeds removed, diced
- 1can whole corn kernels, rinsed and drained
- 1can black beans, rinsed and drained
- 1can green chiles
- 3 cupslow-sodium chicken or beef broth
- 2 ½ cupswhole milk
- ¼ cupall-purpose flour
- ¼ cupunsalted butter
- 1 teaspoongarlic powder
- 1 teaspooncumin
- ½ teaspooncayenne, optional
- bacon bits, optional
- kosher salt and freshly ground pepper, to taste
Directions
- 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.
- 6
Return beef to pot and stir in chicken or beef broth. Bring mixture to a boil, then reduce heat and let simmer for 15 minutes.
- 7
Stir in refrigerated roux mixture, then add in cubed velveeta. Cover again and cook for another 15 minutes, or until cheese is melted and soup is thick and smooth.
- 8
Serve hot, topped with cheese and bacon bits. Enjoy!