arm up with this Pinto Bean, Green Chile, and Beef Soup, a smoky, savory, and nourishing dish that’s perfect for busy weeknights or cozy gatherings. Packed with tender ground beef, protein-rich pinto beans, and zesty green chiles, this soup is a crowd-pleaser that’s easy to customize and ready in under an hour. Plus, it’s loaded with delicious toppings and variations to suit every taste!
Why You’ll Love This Soup
✅ Bold, Smoky Flavors: A blend of cumin, smoked paprika, and green chiles creates a rich, satisfying taste.
✅ Quick & Easy: Made in one pot with simple ingredients, it’s perfect for busy nights.
✅ Customizable: Adjust the spice level, swap ingredients, or add your favorite toppings.
✅ Meal Prep Friendly: Tastes even better the next day, making it ideal for leftovers.
Ingredients
Here’s what you’ll need to make this delicious soup:
- 1 pound ground beef (or substitute with ground turkey for a lighter option)
- 1 tablespoon olive oil (optional, if using lean beef)
- 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 your preference)
- 1 can (14.5 oz) diced tomatoes (with juices)
- 4 cups beef broth (or chicken/vegetable broth for a lighter flavor)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (optional, for extra heat)
- Salt and pepper, to taste
- 1 cup frozen corn (optional, for a touch of sweetness)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
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Step-by-Step Instructions
- 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.
- Sauté the Aromatics:
- Add the diced onion to the pot and sauté for 3–5 minutes until softened.
- Stir in the garlic and cook for another minute, until fragrant.
- Build the Soup Base:
- Stir in the green chiles, diced tomatoes, and pinto beans.
- Add the cumin, smoked paprika, chili powder (if using), salt, and pepper.
- Add the Broth:
- Pour in the beef broth and stir to combine. Bring the soup to a gentle boil.
- Reduce the heat to low and simmer for 15–20 minutes to let the flavors meld.
- Optional Additions:
- Stir in the frozen corn during the last 5 minutes of cooking for a touch of sweetness.
- Serve:
- Ladle the soup into bowls and garnish with fresh cilantro.
- Serve with lime wedges for a tangy finish. Pair with cornbread, tortillas, or crusty bread for a complete meal.
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Tips and Variations
✨ Spice Level: Adjust the heat by choosing mild or spicy green chiles. Add chili powder or cayenne for an extra kick.
✨ Beans: Swap pinto beans for black beans, kidney beans, or cannellini beans for variety.
✨ Vegetarian Option: Skip the beef and use vegetable broth. Add diced zucchini or mushrooms for extra heartiness.
✨ Toppings: Customize with shredded cheese, sour cream, diced avocado, or tortilla chips for added flavor and texture.
Why This Soup is Perfect for You
This Pinto Bean, Green Chile, and Beef Soup is more than just a meal—it’s a comforting, flavorful experience that’s easy to make and endlessly adaptable. Whether you’re feeding a crowd, meal prepping for the week, or just craving something hearty, this soup delivers.
