Step 1

In a medium saucepan over medium-high heat, melt butter in skillet, then whisk in flour. Cook roux for 2-3 minutes, or until golden brown, then whisk in whole milk.

Step 2

Season with salt and pepper, then remove from heat and refrigerate until ready to use.

Step 3

Heat a large stockpot or Dutch oven over medium-high heat and cook ground beef, breaking it up as it cooks, until browned. Season generously with salt and pepper and garlic powder, then transfer beef to a separate plate and drain all but 2 tablespoons fat.

Step 4

Add onion, potatoes and bell pepper to Dutch oven and cook for 10-12 minutes, or until veggies are softened and fork tender.

Step 5

Season with salt and pepper, cumin and cayenne, then add corn, black beans and green chiles.

Step 6

Return beef to pot and stir in chicken or beef broth. Bring mixture to a boil, then reduce heat and let simmer for 15 minutes.

Step 7

Stir in refrigerated roux mixture, then add in cubed velveeta. Cover again and cook for another 15 minutes, or until cheese is melted and soup is thick and smooth.

Step 8

Serve hot, topped with cheese and bacon bits. Enjoy!