Pinto Beans, Green Chile, and Beef Soup
There’s something incredibly comforting about a bowl of hearty soup simmered with beans, beef, and just the right amount of spice. This Pinto Bean, Green Chile, and Beef Soup is one of those recipes that checks all the boxes: it’s filling, flavorful, budget-friendly, and easy to prepare. Whether you’re looking for a cozy weeknight dinner or a crowd-pleasing dish for a casual gathering, this soup delivers bold flavor with minimal effort.
Why You’ll Love This Soup
- Protein-Packed: Ground beef and pinto beans make this soup hearty and satisfying.
- Budget-Friendly: Using pantry staples like beans, canned tomatoes, and spices keeps costs low.
- Customizable Heat: You can keep it mild or turn up the spice by adding more chilies.
- Perfect for Meal Prep: It reheats beautifully, making it great for leftovers or freezing.
- Mexican-Inspired Flavors: The combination of cumin, chili powder, oregano, and green chilies brings out a rich, smoky taste that pairs perfectly with cornbread or tortillas.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 4 cups cooked pinto beans (or two 15-oz cans, drained and rinsed)
- 1 can (10 oz) diced tomatoes with green chilies (such as Rotel)
- 1 can (4 oz) diced green chilies
- 2 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- ½ teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 1 cup diced green bell pepper
- ½ teaspoon smoked paprika (optional, for depth of flavor)
Step-by-Step Instructions
1. Brown the Beef
In a large pot or Dutch oven, heat the oil over medium heat. Add the ground beef and onion, cooking until the beef is browned and the onion turns soft and translucent. Drain excess fat if needed.
2. Add Spices and Vegetables
Sprinkle in chili powder, cumin, garlic powder, oregano, smoked paprika (if using), salt, and black pepper. Stir well to coat the beef with spices. Add the diced green bell pepper and cook for 2 minutes.
3. Add the Remaining Ingredients
Pour in the beef broth, tomatoes with green chilies, diced green chilies, and Worcestershire sauce. Stir in the cooked pinto beans until everything is well combined.
4. Simmer the Soup
- On the stovetop: Cover and simmer gently for 30–40 minutes, stirring occasionally.
- In a slow cooker: Cook on low for 6–8 hours or on high for 3–4 hours. The longer it cooks, the deeper the flavor.
5. Serve & Enjoy
Taste and adjust seasoning as needed. Serve hot with warm tortillas or cornbread on the side. Add toppings like shredded cheese, sour cream, avocado slices, or fresh cilantro for extra flavor.
Tips for Success
- Make it thicker: Mash a cup of the beans before adding them to the pot. This will create a creamier, thicker soup.
- Make it spicier: Stir in fresh jalapeños, cayenne pepper, or a splash of hot sauce.
- Make it lighter: Swap ground beef for ground turkey or chicken.
- Freeze it: This soup freezes well for up to 2 months. Store in airtight containers and reheat on the stovetop when ready.
Nutrition Benefits (per serving, approx.)
- Calories: ~320
- Protein: 24g
- Carbohydrates: 28g
- Fiber: 9g
- Fat: 12g
Why This Soup is a Keeper
This Pinto Bean and Green Chile Beef Soup is more than just another soup recipe—it’s a complete meal in a bowl. Packed with fiber-rich beans, protein from beef, and nutrient-dense veggies, it fuels your body while keeping you warm and satisfied. Plus, it’s flexible: adjust the spices to your taste, double the recipe for meal prep, or serve it with a variety of toppings to make it your own.
Whether you’re cooking for your family, preparing make-ahead lunches, or just craving a hearty dish on a chilly evening, this soup is guaranteed to become one of your go-to comfort meals.