Pinto Beans Green Chile and Beef Soup

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Easy Pinto Beans, Green Chile and Beef Soup – Smoky, Hearty & Irresistibly Good

A soul-warming soup packed with ground beef, pinto beans, green chiles, and bold spices—this one-pot wonder is comfort food at its finest.

Introduction: A Soup That’s Sent from Heaven

Some recipes feel like they were made just for you—and this Easy Pinto Beans, Green Chile and Beef Soup is one of those. It’s smoky, savory, and just spicy enough to keep you coming back for more. With tender beef, creamy beans, and the zing of green chiles, it’s the kind of soup that makes you close your eyes and sigh with every spoonful.

Perfect for busy weeknights, chilly weekends, or meal prep, this soup is quick to make, endlessly customizable, and even better the next day. Pair it with cornbread, tortillas, or crusty bread, and you’ve got a meal that’s pure comfort.

Ingredients Breakdown

Let’s take a closer look at what makes this soup so crave-worthy:

Protein:

  • Ground beef (1 lb)
    Adds richness and hearty texture—use lean or regular depending on preference.
  • Olive oil (1 tbsp, optional)
    Helps sauté if using lean beef.

Aromatics:

  • Onion (1 medium, diced)
    Adds sweetness and depth.
  • Garlic (3 cloves, minced)
    Boosts flavor and warmth.

Beans & Veggies:

  • Pinto beans (2 cups cooked or 1 can, drained)
    Creamy and earthy—perfect for soaking up flavor.
  • Green chiles (1 can, 4 oz)
    Mild or hot—adds zing and smokiness.
  • Diced tomatoes (1 can, 14.5 oz, with juices)
    Adds acidity and body to the broth.
  • Frozen corn (1 cup, optional)
    Adds sweetness and color.

Broth & Seasoning:

  • Beef broth (4 cups)
    Forms the savory base—use chicken or veggie broth if preferred.
  • Ground cumin (1 tsp)
    Earthy and warm—essential for depth.
  • Smoked paprika (1 tsp)
    Adds a smoky, slightly sweet flavor.
  • Chili powder (½ tsp, optional)
    Adds heat—adjust to taste.
  • Salt & pepper (to taste)
    Essential for balance.

Garnish:

  • Fresh cilantro (chopped)
    Adds brightness and freshness.
  • Lime wedges
    Adds tang and lifts the flavor.

Optional Toppings: Shredded cheese, sour cream, diced avocado, tortilla chips.

Equipment Needed

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Knife and cutting board
  • Ladle
  • Bowls for serving

Step-by-Step Instructions

Step 1: Brown the Beef

Heat a large pot over medium heat.

Add 1 lb ground beef and cook until browned, breaking it into crumbles.

If using lean beef, add 1 tbsp olive oil to prevent sticking.

Drain excess grease.

Step 2: Sauté the Aromatics

Add:

  • 1 diced onion

Sauté for 3–5 minutes, until softened.

Stir in:

  • 3 minced garlic cloves

Cook for 1 minute, until fragrant.

Step 3: Build the Soup Base

Stir in:

  • 1 can green chiles
  • 1 can diced tomatoes (with juices)
  • 2 cups cooked pinto beans

Add:

  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder (optional)
  • Salt & pepper to taste

Mix well.

Step 4: Add the Broth

Pour in:

  • 4 cups beef broth

Stir to combine.

Bring to a gentle boil, then reduce heat to low.

Simmer for 15–20 minutes, allowing flavors to meld.

Step 5: Optional Additions

During the last 5 minutes, stir in:

  • 1 cup frozen corn (for sweetness and texture)

Step 6: Serve

Ladle soup into bowls.

Garnish with:

  • Chopped fresh cilantro
  • Lime wedges

Serve with:

  • Cornbread
  • Tortillas
  • Crusty bread

Yields:

  • 6 servings

Presentation Tip: Serve in rustic bowls with lime wedges and a sprinkle of cheese.

Serving Suggestions

Perfect for:

  • Weeknight dinners
  • Cozy weekends
  • Potluck parties
  • Meal prep

Pair with:

  • Jalapeño cornbread
  • Mexican rice
  • Avocado salad

Tip: Serve with tortilla chips for crunch and dipping.

Variations to Try

Want to make it your own? Try these delicious twists:

Veggie Boost

Add diced zucchini, bell peppers, or mushrooms.

Garlic Lover’s Version

Double the garlic and add roasted garlic cloves.

Vegetarian Option

Skip the beef and use veggie broth. Add lentils or plant-based meat.

Extra Heat

Use hot green chiles and add cayenne or chipotle powder.

Storage and Make-Ahead Tips

  • Make-Ahead: Prepare up to 2 days in advance.
  • Refrigerate: Store in airtight container for up to 5 days.
  • Freeze: Freeze for up to 2 months. Thaw and reheat gently.

Tip: Soup thickens as it sits—add broth when reheating if needed.

Nutrition Notes (Per Serving, ~1 of 6)

  • Calories: ~320
  • Protein: ~20g
  • Carbohydrates: ~18g
  • Fat: ~18g
  • Sugar: ~4g
  • Sodium: ~600mg
  • Fiber: ~4g

This soup is:

  • Smoky and savory
  • Hearty and satisfying
  • Perfectly portioned
  • Great for sharing

Final Thoughts

This Easy Pinto Beans, Green Chile and Beef Soup is more than just a meal—it’s a celebration of bold flavor, simple ingredients, and cozy comfort. Whether you’re cooking for a crowd or just for yourself, it’s guaranteed to impress and satisfy.

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