Pinto Beans, Green Chile and Beef soup

Warm, hearty, and packed with bold flavors—this Slow Cooker Pinto Beans, Green Chile, and Beef is a true comfort meal!

Pinto Bean, Green Chile, and Beef Soup 🍲✨

This hearty and flavorful soup combines smoky spices, tender beef, and nourishing pinto beans for a dish that’s perfect for weeknights or gatherings. With the option to customize heat levels and add delicious toppings, this soup is sure to be a crowd-pleaser!

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

1. 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 the beef is lean, add olive oil to prevent sticking.
• Drain any excess grease.

2. Sauté the Aromatics:

• Add the diced onion to the pot and sauté for 3–5 minutes until softened.
• Stir in the garlic and cook for another minute, until fragrant.

3. Build the Soup Base:

• Stir in the green chiles, diced tomatoes, and pinto beans.
• Add the cumin, smoked paprika, chili powder (if using), salt, and pepper.

4. Add the Broth:

• Pour in the beef broth and stir to combine. Bring the soup to a gentle boil.
• Reduce the heat to low and simmer for 15–20 minutes to allow the flavors to meld.

5. Optional Additions:

• Stir in the frozen corn during the last 5 minutes of cooking for a touch of sweetness.

6. Serve:

• Ladle the soup into bowls and garnish with fresh cilantro.
• Serve with lime wedges for a tangy finish and pair with cornbread, tortillas, or crusty bread on the side.

Tips and Variations

• Spice Level: Adjust the heat by choosing mild or spicy green chiles. Add chili powder or cayenne for an extra kick.
• Beans: Substitute or mix in black beans, kidney beans, or cannellini beans for variety.
• Vegetarian Option: Skip the beef and use vegetable broth. Add diced zucchini or mushrooms for extra heartiness.
• Toppings: Customize with shredded cheese, sour cream, diced avocado, or tortilla chips for added flavor and texture.

Why You’ll Love It

• Smoky and Flavorful: The spices and green chiles create a bold and satisfying flavor profile.
• Quick and Easy: Perfect for busy nights, with simple prep and one-pot convenience.
• Customizable: Tailor the soup to your spice tolerance and favorite toppings.
• Great for Leftovers: Tastes even better the next day as the flavors continue to meld.

Enjoy this Pinto Bean, Green Chile, and Beef Soup as a comforting meal that’s perfect for feeding a crowd or meal prepping for the week. Let me know how it turns out! 🍲✨😊