Pinto Beans, Green Chile and Beef Soup

Why You’ll Love This Hearty Bean & Beef Soup

This Pinto Beans, Green Chile and Beef Soup is everything you want in a cozy, one-pot meal — savory, slightly spicy, full of texture, and ready in just 35 minutes. It’s the kind of soup that fills your kitchen with rich aromas and satisfies everyone around the table, whether you’re cooking on a chilly night or feeding a hungry crowd.

• One pot, minimal prep — perfect for weeknights

• Protein-rich and filling with ground beef and beans

• Green chiles and warm spices add Southwest flavor

• Customizable with toppings or sides

• Budget-friendly and freezer-ready

• Naturally gluten-free and dairy-optional

Quick Picks to Make This Soup Even Easier

Before you jump into this hearty one-pot recipe, here are a few smart kitchen helpers and pantry staples that can make prep smoother and the end result even better. Many of these are on sale right now—shop smart, cook fast.

Kitchen Tools Worth Grabbing:

• Heavy-Bottomed Soup Pot or Dutch Oven – ideal for even simmering without scorching – Shop now

• Wooden Spoon or Heat-Proof Spatula – great for breaking up ground beef as it browns – Get it here

• Soup Storage Containers – perfect for leftovers or freezing extra portions – See deals

Pantry Essentials to Keep on Hand:

• Pinto Beans (Canned or Dry) – the creamy heart of the soup – Buy now

• Diced Green Chiles – adds Southwest flavor without overwhelming heat – Stock up

• Chili Powder & Cumin – pantry powerhouses that bring depth – Check price

• Beef Broth – choose low-sodium for a healthier base – Get it delivered

Let’s break down the ingredients and steps next so you can bring this bold, cozy soup to your table in just 35 minutes.

Ingredient Highlights

Pinto Beans

Pinto beans bring creaminess and substance to the soup. They’re high in plant-based protein, fiber, and essential minerals. You can use canned beans for convenience or cooked-from-scratch if you prefer.

Ground Beef

Lean ground beef adds richness and depth to the broth while providing a satisfying, meaty bite. It also enhances the soup’s texture and keeps it hearty.

Green Chiles

Mild diced green chiles give this soup its signature Southwestern flair. They’re flavorful, slightly smoky, and add just the right amount of heat without overwhelming the dish.

Tomatoes

Diced tomatoes brighten the base, balancing the richness of beef and broth with acidity and color.

Spices

Cumin, chili powder, and garlic powder layer in that chili-inspired flavor while giving the broth a comforting warmth. These pantry staples transform simple ingredients into a complex, savory dish.

Ingredients List

Main Ingredients:

• 1 pound ground beef

• 1 medium onion, diced

• 4 cups cooked pinto beans (or 2 cans, 15 oz each, drained and rinsed)

• 1 (4 oz) can diced green chiles

• 1 (14.5 oz) can diced tomatoes

• 4 cups beef broth

• 1 teaspoon cumin

• 1 teaspoon chili powder

• ½ teaspoon garlic powder

• Salt and pepper, to taste

Optional Toppings:

• Shredded cheese

• Sour cream

• Chopped cilantro

• Crushed tortilla chips

• Sliced jalapeños

• Lime wedges

Step-by-Step Instructions

1. In a large pot or Dutch oven, cook the ground beef and diced onion over medium heat. Stir occasionally until the beef is browned and the onion is soft, about 6–8 minutes.

2. Drain excess fat if needed.

3. Stir in the green chiles, diced tomatoes, pinto beans, and beef broth. Mix well.

4. Add cumin, chili powder, garlic powder, salt, and pepper. Stir to incorporate the spices evenly.

5. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes. This allows the flavors to develop and the broth to slightly reduce.

6. Taste and adjust seasoning if needed.

7. Ladle into bowls and serve hot with your favorite toppings.

Pro Tips

• Use low-sodium broth and adjust salt to taste if you’re watching sodium intake

• Brown the beef well — don’t rush this step; it deepens flavor

• For extra richness, stir in a splash of cream or a handful of shredded cheese directly into the pot before serving

• Add chopped jalapeños or chipotle in adobo for a spicier kick

• Store leftovers for next-day flavor — it gets even better after sitting

Variations

1. Turkey Chili Soup: Use ground turkey for a lighter version

2. Vegetarian: Swap beef for more beans, lentils, or soy crumbles

3. Tex-Mex Style: Stir in corn kernels and black beans

4. Spicy Green Chile: Double the chiles and add hot sauce or diced jalapeños

5. Thick & Chunky: Reduce broth by 1 cup for a chili-style consistency

Serving Suggestions

This soup is versatile enough to be the star of the show or a hearty side. Whether you’re ladling it into bowls for dinner or prepping it for a week of lunches, you can dress it up or keep it simple depending on your mood.

How to Serve It:

• Topped with shredded cheddar or Monterey Jack

• A dollop of sour cream or Greek yogurt for creaminess

• With crushed tortilla chips or warm cornbread on the side

• Garnished with fresh cilantro and lime wedges

• Served over rice for an extra-filling bowl

It also pairs well with quesadillas, cheesy toast, or even a crisp green salad for balance.

Storage & Reheating

Refrigeration:
Let the soup cool completely, then store in airtight containers in the refrigerator for up to 4 days. The flavors deepen as it sits, making leftovers even better.

Freezing:
Yes, this soup freezes well. Store in freezer-safe containers or resealable bags for up to 3 months. Label with the date for easy tracking.

Reheating Instructions:

• Stovetop: Reheat over medium heat, stirring occasionally, until warmed through

• Microwave: Heat in a microwave-safe bowl in 1-minute intervals, stirring between each

• From frozen: Thaw overnight in the fridge or reheat gently on the stovetop from frozen

Add a splash of broth or water if the soup thickens too much during storage.

Nutritional Benefits

This soup is both hearty and nutritious, providing a balanced mix of protein, fiber, and complex carbs. It’s also naturally gluten-free and easy to adapt for various dietary needs.

Per Serving (approximate, based on 6 servings):

• 24 g protein

• 10 g fat

• 28 g carbohydrates

• 6 g fiber

Health Highlights:

• Pinto beans are rich in fiber, potassium, and plant-based protein

• Ground beef adds iron and B12 for energy and metabolism

• Green chiles and tomatoes bring antioxidants and vitamin C

• Broth-based soup keeps calories moderate while staying filling

• Easily adaptable for lower sodium or higher veggie versions

Frequently Asked Questions

Can I make this in a slow cooker?
Yes. Brown the beef and onions first, then transfer everything to a slow cooker. Cook on low for 4–6 hours or high for 2–3 hours.

Can I use dried pinto beans?
Absolutely. Soak and cook about 1½ cups of dried pinto beans in advance to yield 4 cups cooked.

Is it spicy?
Mild green chiles keep it flavorful but not overly hot. Use spicy green chiles or hot sauce if you prefer heat.

Can I use ground turkey or chicken instead of beef?
Yes. Ground turkey or chicken both work well and will lighten up the dish slightly.

What can I use instead of green chiles?
Chopped roasted poblano peppers, jalapeños (for more heat), or canned mild salsa verde make great alternatives.

Final Thoughts

Pinto Beans, Green Chile and Beef Soup is comfort food with bold, rustic flavor and enough nutrition to keep you full and energized. It’s a simple recipe with pantry-friendly ingredients, ready in just over half an hour, and ideal for busy nights or meal prepping.

Whether you keep it classic or load it up with toppings, this soup proves that hearty and healthy don’t have to be separate things. Just one pot, one bowl, and a whole lot of satisfaction.

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