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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.

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.