Description
Hearty, comforting, and full of Southwest flavor, this one-pot soup combines savory ground beef, creamy pinto beans, green chiles, and warm spices. Ready in just 35 minutes and perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 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
Instructions
- In a large pot or Dutch oven, cook ground beef and diced onion over medium heat until beef is browned and onion is soft, about 6–8 minutes.
- Drain excess fat if necessary.
- Stir in green chiles, diced tomatoes, pinto beans, and beef broth.
- Add cumin, chili powder, garlic powder, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
- Taste and adjust seasonings if needed.
- Serve hot with desired toppings.
Notes
- Use lean beef to reduce fat and avoid greasy broth.
- Soup thickens as it sits — add broth or water when reheating.
- Can be frozen for up to 3 months in airtight containers.
- For extra spice, add jalapeños or a dash of hot sauce.
- Make it vegetarian by omitting beef and using more beans or lentils.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1.5 cups
- Calories: 340
- Sugar: 4g
- Sodium: 590mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 55mg
Keywords: pinto bean soup, green chile beef soup, southwest chili, ground beef and beans, easy one pot dinner