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
Units
Scale
- 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
