Pinto Beans, Green Chile, and Beef Soup
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.
- 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
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.
