Why You’ll Love This Recipe

I love how this soup balances bold spice with comforting texture. The beef adds richness, the beans bring protein and creaminess, and the green chilies deliver just the right amount of smoky heat. It’s a one-pot wonder that’s easy to prep, totally satisfying, and great for meal prep.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 lb ground beef

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 2 cans (15 oz each) pinto beans, drained and rinsed

  • 2 cups beef broth

  • 1 can (4 oz) diced green chilies

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • Salt and black pepper to taste

  • Fresh cilantro, chopped (for garnish)

directions

  1. I heat the olive oil in a large pot over medium heat.

  2. I add the ground beef and cook it until browned, breaking it up with a spoon as it cooks.

  3. I stir in the chopped onion and garlic, letting them sauté for about 5 minutes until the onion is soft and translucent.

  4. I mix in the green chilies, cumin, chili powder, salt, and pepper, stirring well to coat everything in the spices.

  5. I add the drained pinto beans and beef broth, then bring the soup to a gentle simmer.

  6. I cover the pot and let it cook for 20–25 minutes, giving the flavors time to meld.

  7. I taste and adjust the seasoning if needed, then ladle it into bowls and top with fresh chopped cilantro before serving.

Servings and timing

This recipe makes 4 servings, with a total time of 35 minutes — that includes 10 minutes of prep and 25 minutes of simmering.
Each bowl delivers around 375 kcal, making it a great option for a nourishing and satisfying meal.

Variations

  • Add heat: I add a pinch of cayenne or a dash of hot sauce if I want more spice.

  • Veggie boost: I’ve stirred in corn, diced tomatoes, or spinach for extra color and nutrients.

  • Cheesy finish: A sprinkle of shredded cheddar or a dollop of sour cream makes it even more indulgent.

  • Taco twist: I sometimes top it with crushed tortilla chips or serve it with warm cornbread on the side.

storage/reheating

I store leftovers in the fridge for up to 4 days in a sealed container.
It reheats beautifully in the microwave or on the stovetop over low heat.
For longer storage, I freeze it in portions for up to 2 months and thaw in the fridge before reheating.

FAQs

Can I use another type of bean?

Yes, I’ve used black beans or kidney beans when I didn’t have pinto beans, and it still turned out great.

Is this soup spicy?

It has a mild warmth from the green chilies and chili powder. I adjust the heat based on who I’m serving it to.

Can I make this soup ahead of time?

Absolutely. It tastes even better the next day after the flavors have had time to settle.

What can I serve with this soup?

I like to serve it with tortilla chips, warm crusty bread, or a simple green salad for a complete meal.

Can I make it in the slow cooker?

Yes. I brown the beef and aromatics first, then transfer everything to a slow cooker and cook on low for 4–5 hours.

Conclusion

This pinto bean, green chile, and beef soup is a go-to when I want something warm, filling, and full of flavor. With minimal effort and tons of flexibility, it’s the kind of comforting dish I come back to again and again—especially when the weather calls for something hearty and satisfying.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hearty Pinto Bean, Green Chile & Beef Soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Mia
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

This hearty pinto bean green chile & beef soup is loaded with flavor and easy to make in one pot. A cozy, satisfying meal with tender ground beef, smoky spices, and a rich broth.


Ingredients

1 lb ground beef

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

2 cans (15 oz each) pinto beans, drained and rinsed

2 cups beef broth

1 can (4 oz) diced green chilies

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and black pepper, to taste

Fresh cilantro, chopped (for garnish)


Instructions

Heat olive oil in a large pot over medium heat.

Add ground beef and cook until browned, breaking it up with a spoon.

Stir in onion and garlic; cook for 5 minutes, until onion is soft.

Add green chilies, cumin, chili powder, salt, and pepper. Stir to combine.

Add pinto beans and beef broth. Bring to a gentle simmer.

Cover and cook for 20–25 minutes to blend flavors.

Taste and adjust seasoning if needed.

Ladle into bowls, garnish with chopped cilantro, and serve hot.

Notes

Add spice: Add cayenne or hot sauce for extra heat.

Boost veggies: Stir in corn, spinach, or diced tomatoes.

Make it creamy: Top with shredded cheddar, sour cream, or avocado.

Crunchy topping: Serve with crushed tortilla chips or warm cornbread.

Slow cooker version: After browning beef and aromatics, cook on low for 4–5 hours.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup, Main Course
  • Method: Stovetop
  • Cuisine: American, Southwestern

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star