This hearty and flavorful soup brings together the robust flavors of pinto beans, savory ground beef, green chiles, and aromatic spices. Perfect for a cozy family dinner or a satisfying weeknight meal, this soup is as comforting as it is delicious.
Why You’ll Love This Recipe
- Packed with protein and wholesome ingredients for a filling meal.
- Customizable—adjust the spice level and add your favorite vegetables.
- Simple, one-pot preparation for easy cleanup.
- Great for meal prep—stores and reheats beautifully.
- Bursting with bold, Southwestern-inspired flavors.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 pound ground beef
- 1 tablespoon olive oil (optional, if beef is lean)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cups cooked pinto beans (or 1 can, 15 oz, drained and rinsed)
- 1 can (4 oz) diced green chiles (mild or hot, depending on preference)
- 1 can (14.5 oz) diced tomatoes (with juices)
- 4 cups beef broth (or chicken/vegetable broth)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional, for heat)
- Salt and pepper, to taste
- 1 cup frozen corn (optional, for sweetness)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Directions
1. Brown the Beef
- Heat a large pot or Dutch oven over medium heat.
- Add the ground beef and cook until browned, breaking it into crumbles. If using lean beef, add olive oil to prevent sticking.
- Drain any excess grease.
2. Sauté the Aromatics
- Add the diced onion to the pot and sauté for 3–5 minutes until softened.
- Stir in the minced garlic and cook for another minute, until fragrant.
3. Build the Soup Base
- Stir in the green chiles, diced tomatoes (with juices), and pinto beans.
- Add the cumin, smoked paprika, chili powder (if using), salt, and pepper.
4. Add the Broth
- Pour in the beef broth and stir to combine.
- Bring the soup to a gentle boil, then reduce the heat to low.
- Simmer for 15–20 minutes to allow the flavors to meld.
5. Optional Additions
- Stir in the frozen corn during the last 5 minutes of cooking for a touch of sweetness.
6. Serve
- Ladle the soup into bowls and garnish with fresh cilantro.
- Serve with lime wedges for a tangy finish, and pair with cornbread, tortillas, or crusty bread on the side.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 servings
- Calories: 325 kcal
Variations
- Vegetarian Option: Replace ground beef with plant-based protein or additional beans, and use vegetable broth.
- Spicy Version: Use hot green chiles and double the chili powder for extra heat.
- Add Greens: Stir in spinach, kale, or chopped cilantro for a nutrient boost.
- Creamier Soup: Add a splash of heavy cream or a dollop of sour cream just before serving.
- Taco-Inspired: Top with shredded cheese, diced avocado, or crushed tortilla chips.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over medium heat or in the microwave until heated through.
FAQs
1. Can I use canned pinto beans instead of cooked beans?
Yes, canned beans work perfectly. Drain and rinse them before adding to the soup.
2. How do I make this soup spicier?
Use hot green chiles, add extra chili powder, or include diced jalapeños.
3. Can I substitute ground turkey for beef?
Yes, ground turkey is a leaner option that pairs well with the other flavors.
4. What sides go well with this soup?
Cornbread, tortillas, or a fresh green salad complement this soup wonderfully.
5. Can I make this in a slow cooker?
Yes! Brown the beef and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
6. How can I thicken the soup?
Mash some of the beans or simmer the soup uncovered for a few minutes to reduce the liquid.
7. Can I add rice to the soup?
Yes, cooked rice can be stirred in during the last few minutes of cooking.
8. What other beans can I use?
Black beans or kidney beans are great alternatives or additions to pinto beans.
9. Is this soup gluten-free?
Yes, as long as all the ingredients, including the broth, are gluten-free.
10. Can I double the recipe?
Absolutely! Use a larger pot and adjust cooking times slightly if needed.
Conclusion
Pinto Beans, Green Chile, and Beef Soup is a flavorful, hearty dish that’s perfect for any day of the week. Whether you’re serving it as a weeknight meal or preparing it for meal prep, this comforting soup is a crowd-pleaser. Enjoy the bold flavors and nourishing ingredients in every bowl!
Print
Pinto Beans, Green Chile, and Beef Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Tex-Mex
- Diet: Gluten Free
Description
Warm up with this Pinto Beans, Green Chile, and Beef Soup—a hearty and flavorful dish featuring tender beans, seasoned ground beef, and mild green chiles. Perfect for a cozy family dinner or a quick weeknight meal!
Ingredients
- 1 pound ground beef
- 1 tbsp olive oil (optional, if beef is lean)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cups cooked pinto beans (or 1 can, 15 oz, drained and rinsed)
- 1 can (4 oz) diced green chiles (mild or hot)
- 1 can (14.5 oz) diced tomatoes (with juices)
- 4 cups beef broth (or chicken/vegetable broth)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder (optional)
- Salt and pepper, to taste
- 1 cup frozen corn (optional)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Brown the Beef:
- Heat a large pot over medium heat. Cook the ground beef until browned, breaking it into crumbles. Add olive oil if beef is lean. Drain excess grease.
- Sauté Aromatics:
- Add diced onion and sauté for 3–5 minutes until softened. Stir in minced garlic and cook for 1 minute.
- Build the Base:
- Add green chiles, diced tomatoes, and pinto beans. Mix in cumin, smoked paprika, chili powder (if using), salt, and pepper.
- Add Broth:
- Pour in beef broth and stir well. Bring the soup to a boil, then reduce heat to low. Simmer for 15–20 minutes to develop flavors.
- Optional Additions:
- Stir in frozen corn during the last 5 minutes of cooking for sweetness.
- Serve:
- Ladle into bowls, garnish with cilantro, and serve with lime wedges. Pair with cornbread, tortillas, or crusty bread.
Notes
- Adjust spice levels by choosing mild or hot green chiles and chili powder.
- Substitute ground turkey or chicken for a lighter version.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1
- Calories: 325 kcal
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