Recipe Background
Giddy on up cowboys and cowgirls, Saddle Soup is about to take us all on the wildest Western adventure our taste buds have ever experienced! Go ahead and strap yourself in because this Tex-Mex take on cheesy, creamy, thick potato soup might just blow you away. There are hints of savory cumin, a bunch of tender veggies and beans, and a nice little kick to keep things fun and interesting. You've never seen the West like this, and you've never tasted soup this good. Saddle Soup is the epitome of a joy ride!
Giddy on up cowboys and cowgirls, Saddle Soup is about to take us all on the wildest Western adventure our taste buds have ever experienced! Go ahead and strap yourself in because this Tex-Mex take on cheesy, creamy, thick potato soup might just blow you away. There are hints of savory cumin, a bunch of tender veggies and beans, and a nice little kick to keep things fun and interesting. You've never seen the West like this, and you've never tasted soup this good. Saddle Soup is the epitome of a joy ride!
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- kosher salt to taste
- freshly ground pepper to taste
- 1 pound lean ground beef
- 1 teaspoon garlic powder
- 1 yellow onion finely chopped
- 4 small potatoes chopped
- 1 red bell pepper diced
- 1 teaspoon cumin
- 1/2 teaspoon cayenne optional
- 1 (13.25-ounce) can whole corn kernels rinsed and drained
- 1 (13.25-ounce) can black beans rinsed and drained
- 1 (4-ounce) can green chiles
- 3 cups low-sodium chicken broth or beef broth
- 1 (16-ounce) package Velveeta® cubed
- 1 cup sharp cheddar cheese grated or shredded
- bacon bits optional, to taste
Directions
- In a medium saucepan over medium-high heat, melt the butter.
- Whisk the flour into the butter and cook until it is golden-brown and forms a roux, about 2-3 minutes.
- Whisk the milk into the roux and season with the salt and the pepper.
- Transfer the roux from the heat and refrigerate until ready to use.
- In a large stockpot or Dutch oven over medium-high heat, cook the beef, while crumbling, until it is no longer pink, about 5-7 minutes.
- Season the beef with the salt, the pepper, and the garlic powder and stir to combine.
- Transfer the beef mixture to a plate and drain all but 2 tablespoons of the fat from the pot.
- Add the onions, the potatoes, and the bell peppers to the stockpot and cook until the veggies have softened and are fork-tender, about 10-12 minutes.
- Sprinkle the veggies with the salt, the pepper, the cumin, and the cayenne.
- Add the corn, the black beans, and the green chiles and their juices to the veggies and stir to combine.
- Stir the cooked beef and the chicken broth into the veggie mixture and bring to a boil.
- Reduce the heat, cover, and simmer the soup for 15 minutes.
- Stir the roux mixture and the cheese cubes into the soup mixture, cover, and cook until the cheese has melted and the soup is thick and smooth, about 15 minutes.
- Serve with the sharp cheese and the bacon bits.
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