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
