Pinto Beans, Green Chile, and Beef Soup

When the weather turns chilly or you’re simply in the mood for a warm, satisfying meal, there’s nothing quite like a bowl of hearty soup to hit the spot. Enter Pinto Beans, Green Chile, and Beef Soup, a delicious combination of bold flavors, nourishing ingredients, and comforting textures. This dish is not only easy to prepare but also perfect for feeding a crowd or meal prepping for the week ahead.

Packed with protein from ground beef and pinto beans, a touch of spice from green chilies, and a smoky depth from optional seasonings like cumin and smoked paprika, this soup is a celebration of Southwestern-inspired flavors. Whether you’re a seasoned home cook or a beginner in the kitchen, this recipe is approachable and utterly satisfying.

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Why You’ll Love Pinto Beans, Green Chile, and Beef Soup

1. Simple Ingredients: Most of the ingredients are pantry staples or easily available at your local grocery store.
2. Customizable: Adjust the spice level, add extra veggies, or swap out ingredients to suit your preferences.
3. One-Pot Wonder: With the help of a slow cooker, this recipe requires minimal effort for maximum flavor.
4. Nutritious and Filling: Packed with protein, fiber, and bold flavors, this soup is as nourishing as it is delicious.

Ingredients You’ll Need

To make this hearty soup that serves 6–8 people, gather the following ingredients:

• 1 lb ground beef
• 1 medium onion, diced
• 4 cups cooked pinto beans (or 2 cans, 15 oz each, drained and rinsed)
• 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
• 1 can (4 oz) diced green chilies
• 2 cups beef broth
• 1 tsp chili powder
• 1 tsp ground cumin (optional, for added depth)
• 1/2 tsp smoked paprika (optional, for smoky flavor)
• Salt and black pepper, to taste
• Chopped fresh cilantro and lime wedges, for garnish (optional)

Step-by-Step Instructions

1. Cook the Ground Beef and Onion

Start by heating a large skillet over medium-high heat. Add the ground beef and diced onion to the skillet. Cook for about 7–8 minutes until the beef is browned and the onion is softened. If there’s excess fat in the skillet, drain it off before moving on to the next step.

2. Combine Ingredients in the Slow Cooker

Transfer the cooked beef and onion mixture into your slow cooker. Add the pinto beans, diced tomatoes with green chilies, diced green chilies, beef broth, chili powder, cumin (if using), and smoked paprika (if using). Season with salt and black pepper to taste.

3. Cook the Soup

Cover your slow cooker and let the soup cook on low for 6–8 hours or on high for 3–4 hours. This slow cooking process allows all the flavors to meld together beautifully, creating a rich and flavorful soup.

4. Adjust and Serve

Before serving, taste the soup and adjust the seasonings as needed. Ladle the hot soup into bowls and garnish with chopped fresh cilantro and a squeeze of lime juice if desired. These finishing touches add brightness and freshness to the dish.

Tips for Success

• Make It Spicier: If you love a kick of heat, add some diced jalapeños or a dash of cayenne pepper to the soup.
• Vegetarian Option: Swap out the ground beef for plant-based crumbles or skip it altogether for a vegetarian version. Use vegetable broth instead of beef broth for a fully plant-based dish.
• Freezer-Friendly: This soup freezes beautifully! Store leftovers in airtight containers or freezer bags for up to three months. Simply reheat on the stovetop when ready to enjoy.
• Add More Veggies: Feel free to toss in extra vegetables like bell peppers, zucchini, or corn to bulk up the soup even more.

Frequently Asked Questions (FAQ)

Q: Can I use dried pinto beans instead of canned beans?

A: Absolutely! If you prefer using dried beans, soak them overnight and cook them until tender before adding them to the slow cooker. You’ll need about 2 cups of cooked beans to replace the canned variety in this recipe.

Q: Can I make this soup on the stovetop instead of in a slow cooker?

A: Yes! After browning the ground beef and onion in a large pot, add all the remaining ingredients directly to the pot. Simmer over low heat for about 45 minutes to an hour, stirring occasionally until the flavors meld together.

Q: How can I thicken the soup?

A: If you prefer a thicker consistency, mash some of the pinto beans with a fork or potato masher before adding them to the soup. You can also let the soup simmer uncovered for an additional 20–30 minutes to reduce the liquid slightly.

Q: What can I serve with this soup?

A: This soup pairs wonderfully with warm cornbread, tortilla chips, or crusty bread on the side. You can also serve it with a simple green salad for a complete meal.

Q: Can I make this soup ahead of time?

A: Yes! This soup tastes even better the next day as the flavors continue to develop in the fridge. Store it in an airtight container for up to four days and reheat before serving.

Final Thoughts

Pinto Beans, Green Chile, and Beef Soup is more than just a meal—it’s an experience of comfort and flavor that brings people together around the table. Whether you’re serving it at a family dinner or enjoying it solo on a cozy evening at home, this soup is guaranteed to warm both your body and soul.

So grab your slow cooker, gather your ingredients, and get ready to savor every spoonful of this hearty delight!