Pinto Beans, Green Chile, and Beef Soup

Why You’ll Love This Recipe

This recipe is incredibly versatile and packed with rich, Southwest-inspired flavors. You can adjust the heat level, add extra veggies, or swap the broth to your liking. Plus, it’s easy to pair with cornbread, tortillas, or crusty bread for a satisfying meal.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 oz can of diced green chiles
• 14.5 oz can of diced tomatoes
• 2 cups cooked pinto beans
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder (optional)
• Salt and pepper to taste
• 4 cups beef broth (or chicken/vegetable broth)
• 1 cup frozen corn (optional)
• Fresh cilantro for garnish
• Lime wedges for serving

Directions

1. Brown the ground beef in a large pot over medium heat. Drain excess fat if needed.
2. Sauté the diced onion for 3-5 minutes until softened, then add the garlic and cook for another minute.
3. Stir in the green chiles, diced tomatoes, and cooked pinto beans. Add cumin, paprika, chili powder, salt, and pepper.
4. Pour in the broth and bring to a boil. Reduce heat and simmer for 15-20 minutes.
5. Optionally, add frozen corn in the last 5 minutes of cooking.
6. Taste and adjust seasoning. Serve with freshly chopped cilantro and lime wedges. For extra flavor, top with shredded cheese.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes

Variations

• Use mushrooms or tofu for a vegetarian version.
• Add extra protein like shredded chicken or sausage.
• Boost the heat with jalapeños or hot sauce.
• Stir in sour cream or cream for a creamier texture.

Storage/Reheating

• Store in the refrigerator for up to 4 days in an airtight container.
• Freeze for up to 3 months. Thaw overnight before reheating.
• Reheat on the stovetop, adding broth or water if needed.

FAQs

1. Can I use dried pinto beans instead of canned?

Yes, soak dried pinto beans overnight and cook them until tender before adding them to the soup.

2. How can I make this soup spicier?

Use hot green chiles or add a diced jalapeño when cooking the onions and garlic. You can also add cayenne pepper or hot sauce.

3. Can I use a different type of meat?

Yes, ground turkey or chicken can be used as a leaner option.

4. Can I add more vegetables?

Absolutely! Add zucchini, bell peppers, or other veggies to suit your preferences.

5. Is this soup gluten-free?

Yes, this recipe is naturally gluten-free.

6. Can I use vegetable broth instead of beef broth?

Yes, vegetable broth works great for a lighter flavor.

7. How do I thicken the soup?

You can partially puree some of the beans and tomatoes with an immersion blender or add extra beans for a thicker texture.

8. Can I prepare this soup ahead of time?

Yes, this soup actually tastes better the next day after the flavors have had time to meld.

9. What should I serve this soup with?

Pair it with cornbread, tortillas, or crusty bread for a complete meal.

10. How do I store leftovers?

Refrigerate the soup in an airtight container for up to 4 days or freeze for up to 3 months.

Conclusion

Pinto Beans, Green Chile, and Beef Soup is a flavorful, comforting meal that’s perfect for any occasion. With its rich flavors and flexibility in preparation, this soup is sure to become a family favorite. Enjoy!

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Pinto Beans, Green Chile, and Beef Soup

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This Pinto Beans, Green Chile, and Beef Soup is a hearty, flavor-packed dish perfect for any time of year. Made with tender pinto beans, smoky green chiles, and savory beef, this Southwest-inspired soup is cozy, nutritious, and easy to prepare. Serve it with cornbread or tortillas for a complete, satisfying meal.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 45-50 minutes
• Yield: 4-6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Southwest, Tex-Mex
• Diet: Gluten Free

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (4 oz) can diced green chiles
• 1 (14.5 oz) can diced tomatoes
• 2 cups cooked pinto beans
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder (optional)
• Salt and pepper to taste
• 4 cups beef broth (or chicken/vegetable broth)
• 1 cup frozen corn (optional)
• Fresh cilantro for garnish
• Lime wedges for serving

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Instructions

• Brown the Beef: In a large pot over medium heat, cook the ground beef until browned. Drain excess fat if necessary.
• Sauté the Aromatics: Add the diced onion and cook for 3-5 minutes until softened. Stir in the garlic and cook for another minute.
• Add Ingredients: Mix in the diced green chiles, tomatoes, and pinto beans. Stir in cumin, paprika, chili powder, salt, and pepper.
• Simmer: Pour in the broth, bring to a boil, then reduce heat and let simmer for 15-20 minutes.
• Optional Additions: Add frozen corn in the last 5 minutes of cooking.
• Serve: Taste and adjust seasoning. Garnish with chopped cilantro and lime wedges. Optional: Top with shredded cheese for extra flavor.

Notes

• For a vegetarian version, substitute beef with mushrooms or tofu and use vegetable broth.
• Adjust spice levels with jalapeños, cayenne, or hot sauce.
• To thicken the soup, blend a portion of the beans or add extra beans.
• This soup tastes even better the next day as flavors meld together.