Name: Cheesy Cowboy Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 pound lean ground beef; 1 cup diced onion; 3 cups water; 1 Tbsp beef base (Better Than Bouillon); ¼ tsp kosher salt; ½ tsp black pepper; 1 tsp cumin; 1 tsp garlic powder; Pinch of cayenne pepper; 3 small-to-medium potatoes, cubed; 1 (15 oz) can corn, drained; 1 (15 oz) can black beans, rinsed and drained; 1 (4 oz) can diced green chiles; 1 (14 oz) can petite diced tomatoes; 1 (13 oz) can evaporated milk; 1 (16 oz) package Velveeta cheese, cubed; 1 (2.5 oz) package bacon crumbles (optional)

Description

Cheesy Cowboy Soup is your go-to for a creamy, beefy, bean-packed comfort meal. Everything cooks in one pot—perfect for weeknights.

Ingredients

Scale

1 pound lean ground beef

1 cup diced onion

3 cups water

1 Tbsp beef base (Better Than Bouillon)

¼ tsp kosher salt

½ tsp black pepper

1 tsp cumin

1 tsp garlic powder

Pinch of cayenne pepper

3 small-to-medium potatoes, cubed

1 (15 oz) can corn, drained

1 (15 oz) can black beans, rinsed and drained

1 (4 oz) can diced green chiles

1 (14 oz) can petite diced tomatoes

1 (13 oz) can evaporated milk

1 (16 oz) package Velveeta cheese, cubed

1 (2.5 oz) package bacon crumbles (optional)

Instructions

Set your pressure cooker (such as the Instant Pot) to the Sauté setting. Once the display reads “HOT”, add the ground beef and break it up. Add the diced onions and cook for about 5 minutes until the beef is browned. Drain the excess grease.
Pour in the 3 cups of water and use a wooden spoon to scrape the bottom of the pot so no beef or onion bits are stuck (this helps avoid a “burn” warning).
Add the beef base, salt, pepper, cumin, garlic powder, and cayenne pepper. Then add the cubed potatoes, corn, black beans, green chiles, and diced tomatoes. Stir gently to combine.
Lock the lid in place on your Instant Pot and turn the valve to “Sealing.” Select the Soup program, or Pressure Cook if that’s what your model uses, and set the timer accordingly.
Once the pressure is released, stir in the evaporated milk and the cubed Velveeta cheese until the cheese has fully melted and the mixture is smooth and creamy. Add half of the bacon crumbles (if using) and stir.
Scoop the soup into bowls and sprinkle the remaining bacon crumbles on top as a garnish. Serve immediately while hot.

Notes

Scrape the bottom well to prevent burn warnings.

Velveeta melts smoothly, but cheddar can be used.

Omit bacon for a lighter version.

Add hot sauce for more heat.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Soup

Nutrition

Serving Size: 1.5 cups
Calories: ~425 kcal
Carbohydrates: ~33 g
Protein: ~24 g