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👩🍳 Instructions
1. Make the Roux
Melt butter in a saucepan.
Whisk in flour and cook for 2–3 minutes until golden.
Slowly whisk in milk, season with salt and pepper.
Remove from heat and chill until needed.
2. Brown the Beef
In a large pot, cook ground beef with garlic powder, salt, and pepper.
Drain excess fat, leaving about 2 tbsp in the pot. Set beef aside.
3. Sauté Veggies
Add onion, potatoes, and bell pepper to the pot.
Cook for 10–12 minutes until tender.
Stir in cumin, cayenne (if using), corn, beans, and green chiles.
4. Simmer the Soup
Return beef to the pot.
Add broth and bring to a boil.
Reduce heat and simmer for 15 minutes.
5. Add Cheese & Roux
Stir in chilled roux.
Add Velveeta cubes and cover.
Cook for another 15 minutes until cheese melts and soup thickens.
6. Serve
Ladle into bowls.
Top with shredded cheddar and bacon bits if desired.
🍽️ Tips & Variations
Swap Velveeta for cream cheese + extra cheddar for a different texture
Add jalapeños for extra heat
Use ground turkey or sausage for a twist
Serve with cornbread or tortilla chips on the side
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