Description
This Pinto Beans, Green Chile, and Beef Soup is a hearty, flavorful, and comforting dish that combines tender beef, smoky green chiles, and creamy pinto beans in a rich, savory broth. Perfect for chilly nights, this soup is easy to make and full of delicious Southwestern flavors. It’s a one-pot meal that will leave you feeling warm and satisfied.
Ingredients
Scale
- 1 lb ground beef (or stew beef, diced)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (4 oz) diced green chilies (mild or hot, depending on your preference)
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups beef broth (or water)
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 1 tbsp olive oil (for sautéing)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes). If using stew beef, brown it in the same way for about 8-10 minutes.
- Add the chopped onion and minced garlic to the pot and cook for another 2-3 minutes, until softened.
- Stir in the cumin, chili powder, smoked paprika (if using), salt, and black pepper. Cook for 1-2 minutes to let the spices become fragrant.
- Add the pinto beans, green chilies, diced tomatoes (with juices), and beef broth to the pot. Stir to combine.
- Bring the soup to a boil, then reduce the heat and simmer, uncovered, for 25-30 minutes to allow the flavors to meld together. If you used stew beef, make sure the beef becomes tender during this time.
- Taste and adjust the seasoning with more salt, pepper, or chili powder as needed.
- Ladle the soup into bowls and garnish with fresh cilantro and lime wedges for a burst of freshness.
- Serve hot with warm tortillas or crusty bread on the side, if desired.
Notes
- For extra depth of flavor, you can add a splash of hot sauce or a few dashes of Worcestershire sauce.
- This soup can be made ahead of time and stored in the fridge for 3-4 days. It also freezes well for up to 3 months.
- If you prefer a thicker soup, mash some of the pinto beans with a fork or potato masher before adding them to the pot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Method: Simmering
- Cuisine: Southwestern, Mexican-Inspired
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 50mg