Pinto Beans, Green Chile and Beef Soup

A hearty, flavorful soup packed with seasoned ground beef, creamy pinto beans, and mild green chiles. It’s an easy one-pot meal that’s perfect for busy weeknights or cozy family dinners.

Ingredients

• 1 lb (450 g) ground beef
• 1 medium onion, diced
• 4 cups cooked pinto beans (or 2 cans, 15 oz each, drained and rinsed)
• 1 can (4 oz) diced green chiles
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups beef broth
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• Salt and black pepper, to taste
• 1 tablespoon olive oil (if needed)

Optional Toppings

• Shredded cheddar or Monterey Jack cheese
• Sour cream
• Chopped fresh cilantro
• Diced avocado
• Crushed tortilla chips
• Lime wedges

Instructions

1. Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat if needed.
2. Add the diced onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for 1 minute.
3. Add the cumin, chili powder, smoked paprika, and oregano. Stir for about 30 seconds until fragrant.
4. Pour in the beef broth, then add the diced tomatoes, green chiles, and pinto beans. Stir well to combine.
5. Bring the soup to a gentle boil, then reduce the heat and simmer for 20–25 minutes, stirring occasionally.
6. Taste and season with salt and black pepper as needed.
7. Ladle into bowls and top with your favorite garnishes. Serve hot with warm cornbread, tortillas, or crusty bread.

Enjoy!