Hearty Pinto Bean, Green Chile & Beef Soup

Full Recipe

Ingredients for Hearty Pinto Bean, Green Chile & Beef Soup

• 1 lb ground beef (or diced chuck roast for chunkier texture)

• 1 tbsp olive oil (if using lean beef)

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 (4 oz) can diced green chiles (mild or hot)

• 2 cups cooked pinto beans (or 1 can, drained and rinsed)

• 1 (14.5 oz) can diced tomatoes (with juice)

• 4 cups beef broth

• 1 tsp ground cumin

• 1 tsp chili powder

• ½ tsp smoked paprika

• Salt and pepper to taste

• Optional: 1 cup corn (frozen or canned)

• Optional toppings: sour cream, shredded cheddar, fresh cilantro, diced avocado, tortilla strips

Instructions:

1. Brown the beef:
   In a large soup pot, heat olive oil over medium heat. Add ground beef and cook until browned. Drain excess fat if needed.

2. Sauté aromatics:
   Add chopped onion and cook 3–4 minutes until softened. Stir in garlic and cook for another 30 seconds.

3. Add veggies & seasoning:
   Stir in green chiles, tomatoes (with juice), cumin, chili powder, paprika, salt, and pepper.

4. Simmer:
   Add pinto beans and beef broth. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, allowing flavors to blend. Add corn during the last 10 minutes, if using.

5. Taste & serve:
   Adjust seasoning to taste. Serve hot with optional toppings.

📝 Description:

This warming and filling soup combines tender ground beef, earthy pinto beans, and vibrant green chiles in a richly seasoned broth. Perfect for a weeknight dinner or chilly evenings, it offers Tex-Mex flavors in every spoonful. It’s comforting, protein-rich, and easy to make with pantry staples.

💡 Notes:

• For a chunkier, stew-like consistency, use diced chuck roast instead of ground beef.

• Want it spicier? Add a diced jalapeño or use hot green chiles.

• You can substitute pinto beans with black beans or kidney beans if preferred.

• Leftovers taste even better the next day as the flavors deepen.

🔧 Tips:

• To thicken the soup, mash a few beans directly in the pot and stir.

• Make it vegetarian by omitting beef and using vegetable broth—add bell peppers or zucchini for bulk.

• For a smoky depth, add a spoonful of chipotle in adobo or a dash of liquid smoke.

• Double the batch and freeze extra portions for meal prep.

🍽️ Servings:

Serves 4–6 people.

🔢 Nutritional Info (Per Serving, estimated for 1 of 6 servings):

• Calories: ~320

• Protein: ~22g

• Carbs: ~25g

• Fat: ~15g

• Fiber: ~8g

• Sodium: ~620mg

• Sugar: ~4g

(May vary based on ingredients and toppings used)

✅ Benefits:

• High in protein and fiber — supports satiety and muscle maintenance

• Beans add heart-healthy nutrients and promote digestive health

• Budget-friendly and great for batch cooking

• Warming spices support metabolism and flavor without added fat

❓Q&A:

Q: Can I make this in a slow cooker?
A: Yes! Brown the beef and aromatics first, then add everything to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.

Q: Can I use dry pinto beans instead of canned?
A: Absolutely. Soak and cook 1 cup dry pinto beans beforehand and use them in place of canned.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Q: What goes well on the side?
A: Try cornbread, crusty sourdough, tortilla chips, or a fresh green salad.