Step 1

FIRST STEP:In a medium saucepan, melt the butter and add in the flour.

Step 3

Cook this Roux for 2 to 3 minutes, until it begins to brown

Step 5

SECOND STEP:Add in the milk using a whisk

Step 7

Season with the salt and pepper.

Step 9

THIRD STEP:Remove from the heat and put in the refrigerator until later

Step 11

In a large skillet, brown the ground beef.

Step 13

FOURTH STEP:Season the beef with garlic powder and salt and pepper while cooking.

Step 15

Drain all except 2 tbsp of the grease

Step 17

Set the beef mix to the side

Step 19

FIFTH STEP:In the same pan with remaining grease, add in the bell pepper, onion and potato

Step 21

Cook until fork tender, about 10 minutes

Step 23

Season with cumin, salt, pepper and cayenne

Step 25

SIXTH STEP:Add in the corn, black beans and green chilis

Step 27

Return the beef back to the stockpot and stir to combine

Step 29

SEVENTH STEP:Add in the beef broth, and bring to a boil

Step 31

Reduce the heat and let simmer for 15 minutes

Step 33

EIGHTH STEP:Stir in the Roux mix from the refrigerator

Step 35

Add in the cubed cheese

Step 37

NINTH STEP:Cover and cook for 15 minutes, stirring occasionally

Step 39

Remove from heat when the soup is thick and smooth, and cheese is melted

Step 41

Serve hot with sprinkles of bacon bits and grated cheese.

Step 43

Enjoy!