Heartland Cooking
"Giddy on up cowboys and cowgirls, Saddle Soup is about to take us all on the wildest Western adventure our tastebuds 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
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1/4 cup unsalted butter
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1/4 cup all-purpose flour
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2 1/2 cups whole milk
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kosher salt, to taste
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freshly ground pepper, to taste
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1 pound lean ground beef
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1 teaspoon garlic powder
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1 yellow onion, finely chopped
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4 small potatoes, chopped
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1 red bell pepper, seeds removed and diced
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1 teaspoon cumin
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1/2 teaspoon cayenne, optional
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1 (13.25-ounce) can whole corn kernels, rinsed and drained
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1 (13.25-ounce) can black beans, rinsed and drained
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1 (4-ounce) can green chiles
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3 cups low-sodium chicken broth or beef broth
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1 (16-ounce) package Velveeta™, cubed
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1 cup sharp cheddar cheese, grated
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bacon bits, optional, to taste, cooked
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