Pinto Beans, Green Chile and Beef Soup Recipe

You’re about to dive into a cozy bowl of Pinto Beans, Green Chile and Beef Soup that feels like a warm hug on a chilly day. This hearty, flavorful soup brings together tender beef, creamy pinto beans, and zesty green chilies in a rich, spiced broth that’s both comforting and exciting. Each spoonful is a celebration of homestyle goodness with just the right kick, perfect for lunch, dinner, or anytime you need a satisfying meal. The magic lies in how simple ingredients join forces to create something spectacularly delicious and soul-nourishing.

Ingredients You’ll Need

To make this Pinto Beans, Green Chile and Beef Soup, you’ll want to gather straightforward and familiar ingredients that each play a vital role. From the savory richness of beef to the smoky depth of spices and the brightness of fresh garnishes, every component works together to build layers of flavor, texture, and color.

• 1 lb ground beef (or stew beef, diced): Provides the hearty, meaty base that makes this soup filling and satisfying.
• 1 onion, chopped: Adds a sweet, aromatic foundation when sautéed with garlic.
• 3 cloves garlic, minced: Infuses the dish with savory depth and a touch of pungency.
• 1 can (15 oz) pinto beans, drained and rinsed: Brings creamy texture and earthy flavor, plus protein and fiber.
• 1 can (4 oz) diced green chilies (mild or hot): Gives the soup a vibrant, spicy note that sets it apart.
• 1 can (14.5 oz) diced tomatoes, undrained: Adds juiciness and a subtle tang that brightens the broth.
• 4 cups beef broth (or water): The flavorful liquid that ties all ingredients together while keeping the soup rich.
• 1 tsp cumin: Offers a warm, earthy spice that complements the beef beautifully.
• 1 tsp chili powder: Adds complexity and a mild heat that enhances every bite.
• 1/2 tsp salt (or to taste): Balances flavors perfectly without overpowering.
• 1/2 tsp black pepper: Provides a subtle, sharp edge for a rounded taste.
• 1/2 tsp smoked paprika (optional): Introduces a gentle smokiness that deepens the soup’s character.
• 1 tbsp olive oil (for sautéing): Used to cook the beef and aromatics, offering a silky richness.
• Fresh cilantro, chopped (for garnish): Adds a fresh pop of herbaceous brightness at the end.
• Lime wedges (for serving): Provides a tangy zing that livens up the soup wonderfully.

How to Make Pinto Beans, Green Chile and Beef Soup

Step 1: Brown the Beef

Begin by heating olive oil in a large pot or Dutch oven over medium heat. Add your ground beef, breaking it apart with a spoon as it cooks. Let it brown thoroughly to develop those deep, savory flavors—about 5 to 7 minutes. If you’re going for diced stew beef instead, you’ll want a bit more time, around 8 to 10 minutes, so it starts tenderizing while getting a beautiful sear.

Step 2: Sauté the Onion and Garlic

Once the beef is nicely browned, toss in the chopped onion and minced garlic. Cook them together for 2 to 3 minutes, stirring until the onion softens and everything smells irresistible. This mix creates a fragrant base that’s the heart of the Pinto Beans, Green Chile and Beef Soup.

Step 3: Add the Spices

Next, sprinkle in your cumin, chili powder, smoked paprika if using, salt, and black pepper. Stir it all well and let the spices toast for a minute or two. This step unlocks their full aroma, making the broth rich, warm, and perfectly balanced.

Step 4: Combine Beans, Chilies, Tomatoes, and Broth

Pour in the drained pinto beans, canned green chilies, undrained diced tomatoes, and beef broth. Give everything a good stir so the soup starts coming together in a colorful, delicious pot of goodness.

Step 5: Simmer the Soup

Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 25 to 30 minutes. This slow simmering allows flavors to meld beautifully and the broth to develop body. If you chose stew beef, make sure it’s tender and juicy by the time you’re ready to eat.

Step 6: Final Seasoning Adjustments

Before serving, taste your soup and adjust seasoning as needed—maybe a pinch more salt, a dash more chili powder, or an extra twist of pepper. This is your moment to get it just right.

Step 7: Garnish and Serve

Ladle the soup into bowls and sprinkle with freshly chopped cilantro. Add lime wedges on the side for squeezing over each serving, adding that fresh, zesty brightness that makes every bite pop.

Step 8: Enjoy with Warm Sides

Serve hot alongside warm tortillas or crusty bread to soak up every last drop of this soul-satisfying Pinto Beans, Green Chile and Beef Soup.

How to Serve Pinto Beans, Green Chile and Beef Soup

Garnishes

A little goes a long way! Fresh cilantro chopped over the top adds vibrant color and herbal brightness. A squeeze of lime just before eating injects a lively citrus punch that contrasts beautifully with the soup’s smoky, spicy flavors. You can also offer diced avocado or a dollop of sour cream for extra creaminess.

Side Dishes

This soup pairs wonderfully with soft corn or flour tortillas to scoop it up. Crusty bread or garlic bread are excellent for soaking up the broth, and a simple green salad with a tangy dressing balances the richness perfectly. You can’t go wrong with a side of Mexican rice for a fuller meal, either.

Creative Ways to Present

For a fun twist, serve the Pinto Beans, Green Chile and Beef Soup in mini bread bowls for a rustic feel. Alternatively, turn it into a chili bar by providing various toppings like shredded cheese, jalapeños, chopped onions, and crispy tortilla strips so everyone can customize their bowl to perfection.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pinto Beans, Green Chile and Beef Soup in an airtight container in the refrigerator. It will keep fresh for about 3 to 4 days, giving you convenient, ready-to-eat comfort food that tastes even better after the flavors have melded overnight.

Freezing

This soup freezes beautifully! Transfer cooled leftovers into freezer-safe containers or heavy-duty bags, leaving some room for expansion. It can be frozen for up to 3 months—perfect for a quick, nourishing meal whenever you need it.

Reheating

To reheat, thaw frozen soup overnight in the fridge for best results. Warm it gently on the stove over medium-low heat, stirring occasionally until heated through. If reheating from refrigerated, you can heat it straight on the stove or microwave in short bursts, stirring in between to ensure even warmth.

FAQs

Can I make this soup vegetarian?

Absolutely! Simply omit the beef and use vegetable broth instead of beef broth. To keep the soup hearty, you can add extra beans or diced vegetables like zucchini or carrots.

What if I don’t have green chilies?

If green chilies aren’t on hand, you can substitute with jalapeños, canned mild chilies, or even a bit of chili powder for heat. Just adjust to your preferred spice level.

Can I use dried pinto beans?

Sure! If using dried pinto beans, soak them overnight and cook them beforehand until tender, then add them to the soup during step 4 to ensure everything cooks evenly.

Is this soup spicy?

The heat level can be adjusted easily. Using mild green chilies will keep it gentle, while hot green chilies or extra chili powder will bring more heat, so feel free to tailor it to your taste.

What’s the best way to thicken this soup if it’s too thin?

If you prefer a thicker texture, mash some of the pinto beans against the side of the pot before serving or stir in a small cornstarch slurry (cornstarch mixed with water) and let it simmer to thicken.

Final Thoughts

There’s something truly special about a bowl of well-made Pinto Beans, Green Chile and Beef Soup. It’s one of those dishes that comforts on every level, combining simple ingredients into a vibrant, hearty meal that feels homemade and full of love. I can’t wait for you to try this recipe and experience how easily it becomes a beloved staple in your kitchen and your heart.

Pinto Beans, Green Chile and Beef Soup Recipe

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★★★★★

5 from 12 reviews

• Author: Lana
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Halal

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Description

This hearty Pinto Beans, Green Chile and Beef Soup combines tender ground or stew beef with nutritious pinto beans and flavorful green chilies in a spiced tomato and beef broth base. This flavorful and comforting soup is perfect for a cozy meal and is garnished with fresh cilantro and lime wedges for a burst of brightness.

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Ingredients

Scale 1x2x3x

Meat

• 1 lb ground beef (or stew beef, diced)

Vegetables & Beans

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (4 oz) diced green chilies (mild or hot)
• 1 can (14.5 oz) diced tomatoes, undrained

Liquids & Broth

• 4 cups beef broth (or water)

Spices & Seasonings

• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional)

Fats & Oils

• 1 tbsp olive oil (for sautéing)

Garnishes

• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

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Instructions

1. Brown the beef: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. If using stew beef, brown it for 8-10 minutes until well-seared.
2. Sauté aromatics: Add chopped onion and minced garlic to the pot with the beef. Cook for another 2-3 minutes until the onion softens and becomes translucent.
3. Add spices: Stir in cumin, chili powder, smoked paprika (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices and bring out their fragrance.
4. Add beans and liquids: Pour in the pinto beans, diced green chilies, undrained diced tomatoes, and beef broth. Stir everything together to combine evenly.
5. Simmer the soup: Bring the soup to a rolling boil, then reduce heat to low and simmer uncovered for 25-30 minutes. This allows the flavors to meld and, if using stew beef, ensures the meat becomes tender.
6. Adjust seasoning: Taste the soup and add more salt, pepper, or chili powder as needed to suit your preference.
7. Garnish and serve: Ladle the soup into bowls and garnish with fresh chopped cilantro and lime wedges to add brightness and freshness.
8. Optional serving suggestion: Serve the soup hot with warm tortillas or crusty bread on the side for a complete meal.

Notes

• Using stew beef will require slightly longer cooking to ensure tenderness.
• Adjust the level of heat by choosing mild or hot diced green chilies.
• Smoked paprika adds smoky depth but is optional depending on flavor preference.
• For a vegetarian version, omit beef and use vegetable broth instead.
• The soup keeps well in the refrigerator for up to 4 days and freezes nicely.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Southwestern / Mexican-Inspired

Nutrition

• Serving Size: 1 cup
• Calories: 280 kcal
• Sugar: 4 g
• Sodium: 550 mg
• Fat: 12 g
• Saturated Fat: 4.5 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 6 g
• Protein: 18 g
• Cholesterol: 60 mg

Keywords: Pinto beans soup, beef and bean soup, green chile soup, hearty beef soup, southwestern soup, easy beef soup recipe, spicy bean soup