Why You’ll Love This Recipe
- Smoky and Flavorful: The combination of cumin, smoked paprika, and green chiles creates a robust and smoky taste that delights the palate.
- Quick and Easy: With straightforward preparation and minimal cooking time, this soup is ideal for busy schedules.
- Customizable Heat: Adjust the level of spiciness by selecting mild or hot green chiles and adding chili powder to suit your preference.
- Nutritious and Filling: Packed with protein from the beef and beans, this soup is both nourishing and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound ground beef
- 1 tablespoon 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, depending on preference)
- 1 can (14.5 oz) diced tomatoes (with juices)
- 4 cups beef broth (or chicken/vegetable broth)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (optional, for heat)
- Salt and pepper, to taste
- 1 cup frozen corn (optional, for sweetness)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Directions
- 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 the beef is lean, 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 allow the flavors to 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 and pair with cornbread, tortillas, or crusty bread on the side.
Servings and Timing
- Servings: This recipe yields approximately 4–6 servings.
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Variations
- Vegetarian Option: Omit the ground beef and use vegetable broth. Add diced zucchini or mushrooms for extra heartiness.
- Bean Substitutes: Replace pinto beans with black beans, kidney beans, or a combination for a different flavor profile.
- Spice Level: Adjust the heat by choosing mild or spicy green chiles. Add cayenne pepper or extra chili powder for an additional kick.
- Additional Vegetables: Incorporate bell peppers, carrots, or spinach to boost the nutritional value and add more texture.
Storage/Reheating
- Storage: Allow the soup to cool completely before transferring it to an airtight container. Refrigerate for up to 3–4 days.
- Freezing: Place the cooled soup in a freezer-safe container, leaving some space for expansion. Freeze for up to 2–3 months.
- Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over medium heat until warmed through, stirring occasionally. Alternatively, microwave individual portions on medium power, stirring every minute until hot.
FAQs
1. Can I use canned beans instead of cooked pinto beans?
Yes, you can use canned pinto beans. Ensure they are drained and rinsed before adding them to the soup to reduce excess sodium and improve flavor.
2. How can I make this soup spicier?
To increase the heat, use hot diced green chiles and add extra chili powder or a pinch of cayenne pepper. Tasting as you go will help you achieve the desired spice level.
3. Is it possible to make this soup in a slow cooker?
Yes, brown the ground beef and sauté the aromatics before transferring all ingredients to a slow cooker. Cook on low for 6–8 hours or on high for
Pinto Bean, Green Chile, and Beef Soup
- Total Time: 40 minutes
- Yield: 4–6 servings
- Diet: Gluten Free
Description
Pinto Bean, Green Chile, and Beef Soup is a hearty, smoky, and flavorful dish combining ground beef, pinto beans, and zesty green chiles in a rich broth. Perfect for weeknight dinners, this easy-to-make soup is packed with protein and customizable heat to suit any palate.
Ingredients
- 1 pound ground beef
- 1 tablespoon 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, depending on preference)
- 1 can (14.5 oz) diced tomatoes (with juices)
- 4 cups beef broth (or chicken/vegetable broth)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (optional, for heat)
- Salt and pepper, to taste
- 1 cup frozen corn (optional, for sweetness)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
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 lean, add olive oil. Drain excess grease.
- Sauté the Aromatics:
- Add diced onion and sauté for 3–5 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Build the Soup Base:
- Stir in green chiles, diced tomatoes, and pinto beans.
- Add cumin, smoked paprika, chili powder (if using), salt, and pepper.
- Add the Broth:
- Pour in beef broth and stir. Bring to a gentle boil.
- Reduce heat and simmer for 15–20 minutes to meld flavors.
- Optional Additions:
- Stir in frozen corn during the last 5 minutes of cooking.
- Serve:
- Ladle soup into bowls, garnish with cilantro, and serve with lime wedges. Pair with cornbread, tortillas, or crusty bread.
Notes
- Vegetarian Option: Replace beef with diced zucchini or mushrooms and use vegetable broth.
- Spice Level: Customize with mild or hot green chiles and additional chili powder.
- Storage: Refrigerate for 3–4 days or freeze for 2–3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
