There’s something magical about a warm, hearty bowl of soup that just hits the spot. This Pinto Beans, Green Chile, and Beef Soup is exactly that—a cozy, flavor-packed dish that feels like a warm hug on a chilly day. The rich, savory beef, creamy pinto beans, and the perfect kick of green chiles come together in a way that’ll make you want to lick the bowl clean.
Whether you’re looking for an easy weeknight dinner, a meal-prep superstar, or just something satisfying to feed the whole family, trust me—this one’s a game-changer. Let’s get into why you’ll absolutely love it!
Why You’ll Love Pinto Beans, Green Chile, and Beef Soup
Versatile This soup works for any occasion—serve it as a main dish, a side, or even freeze leftovers for later!
Budget-Friendly Made with simple, affordable ingredients that stretch into multiple servings.
Quick and Easy With minimal prep and hands-off cooking, this is a set-it-and-forget-it kind of meal.
Customizable Prefer it spicier? Add extra green chiles! Want more veggies? Toss in some bell peppers or corn.
Crowd-Pleasing A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients
Ingredients in Pinto Beans, Green Chile, and Beef Soup
Here’s the beauty of this soup—it’s packed with simple, wholesome ingredients that bring out big, bold flavors.
Ground Beef The rich, meaty base that makes this soup extra satisfying. Lean or regular beef both work, just drain the excess fat if needed.
Pinto Beans These little gems add creaminess and a hearty texture to every bite. Canned beans work for convenience, but if you have time, cooked dried beans are amazing.
Green Chiles The secret to that mild, smoky heat that makes this soup stand out. Choose mild or hot based on your spice preference.
Onion & Garlic The dynamic duo that lays the foundation for deep, savory flavor.
Tomatoes Crushed, diced, or fire-roasted—they all add a delicious depth to the broth.
Beef Broth The liquid gold that brings everything together, making the soup rich and flavorful.
Spices Cumin, chili powder, salt, and pepper—these seasonings enhance every ingredient and make the soup sing.
Instructions
Brown the Beef
In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Break it apart with a spoon as it cooks, and drain any excess fat if needed.
Sauté the Aromatics
Add the diced onions and garlic to the pot with the beef. Cook for a few minutes until fragrant and the onions are soft and slightly translucent.
Add the Chiles and Tomatoes
Stir in the green chiles and tomatoes, letting them cook for a couple of minutes to blend their flavors with the beef.
Pour in the Beans and Broth
Add the pinto beans and beef broth. Stir well to combine everything into a rich, hearty mixture.
Season and Simmer
Sprinkle in the cumin, chili powder, salt, and pepper. Give everything a good stir, bring to a gentle boil, then reduce the heat and let it simmer for at least 20–30 minutes. The longer it simmers, the deeper the flavor!
Taste and Adjust
Before serving, taste the soup and adjust the seasonings if needed. Want more spice? Add an extra pinch of chili powder!
Serve and Enjoy
Ladle the soup into bowls, garnish with fresh cilantro, a squeeze of lime, or a dollop of sour cream, and dig in!
Nutrition Facts
Servings: 6
Calories per serving: Approximately 250
(Note: These are estimated values and may vary based on specific ingredients used.)
Preparation Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
How to Serve Pinto Beans, Green Chile, and Beef Soup
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- A warm slice of crusty bread for dipping
- A side of Mexican rice or cornbread
- A fresh green salad for a lighter contrast
- Topped with shredded cheese, avocado, or tortilla chips for extra texture
Additional Tips
- Make it in a slow cooker Brown the beef first, then add everything to a slow cooker and let it cook on low for 6–8 hours for an even deeper flavor.
- Freeze for later This soup freezes beautifully! Store it in an airtight container for up to 3 months.
- Swap the protein Try ground turkey or shredded chicken for a lighter twist.
- Go vegetarian Skip the beef and use vegetable broth for a delicious meatless version.
FAQ’s
1. Can I use dried pinto beans instead of canned?
Yes! Just soak and cook them in advance before adding them to the soup.
2. How spicy is this soup?
It has a mild heat, but you can adjust the spice level by using hot or mild green chiles.
3. Can I make this soup ahead of time?
Absolutely! It actually tastes even better the next day as the flavors continue to develop.
4. What’s the best way to store leftovers?
Keep them in an airtight container in the fridge for up to 4 days or freeze for longer storage.
5. Can I add other vegetables?
Of course! Corn, bell peppers, or zucchini would all be great additions.
6. What’s the best way to thicken the soup?
Let it simmer uncovered to reduce the liquid, or mash some of the beans for a thicker texture.
7. Can I use chicken instead of beef?
Yes! Shredded chicken or ground turkey works as a great substitute.
8. Do I have to use beef broth?
No, you can use chicken broth or vegetable broth if preferred.
9. What toppings go well with this soup?
Shredded cheese, sour cream, fresh cilantro, avocado, or crispy tortilla strips all make great toppings.
10. Can I make this in an Instant Pot?
Yes! Brown the beef using the sauté function, then add the rest of the ingredients and cook on high pressure for 10 minutes with a quick release.
Conclusion
This Pinto Beans, Green Chile, and Beef Soup is the kind of recipe that never lets you down. It’s easy, comforting, and packed with bold, hearty flavors that make every bite a delight. Whether you’re cooking for a busy weeknight dinner or meal prepping for the days ahead, this soup is a must-try. So grab your ingredients, fire up that stove, and enjoy a big, cozy bowl of goodness!
Print
Pinto Beans, Green Chile, and Beef Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Gluten Free
Description
This hearty and flavorful soup combines tender pinto beans, zesty green chiles, and savory ground beef to create a comforting meal perfect for any occasion. It’s easy to prepare and packed with bold, satisfying flavors that will warm you up from the inside out.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil (optional, for 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)
- 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
- 1/2 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 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 minced garlic and cook for 1 minute, until fragrant.
-
Build the Soup Base:
- Add the green chiles, diced tomatoes (with their juices), and pinto beans to the pot.
- Stir in the cumin, smoked paprika, chili powder (if using), salt, and pepper.
-
Add the Broth:
- Pour in the beef broth and stir well to combine.
- Bring the soup to a gentle boil, then reduce the heat to low.
- Let the soup simmer for 15–20 minutes, allowing the flavors to meld.
-
Optional Additions:
- During the last 5 minutes of cooking, stir in the frozen corn 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.
Notes
- For a vegetarian version, omit the ground beef and use vegetable broth.
- Adjust spice levels by choosing mild or hot green chiles and adding more chili powder if desired.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 55mg