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Pinto Beans, Green Chile, and Beef Soup

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This hearty, flavorful soup combines tender pinto beans, zesty green chiles, and savory ground beef for a comforting meal. Perfect for weeknights or gatherings, it’s easy to make and packed with bold, satisfying flavors.

Ingredients

Scale
  • 1pound ground beef1 tablespoonolive oil (optional, for lean beef)1medium onion, diced3garlic cloves, minced2 cupscooked pinto beans (or 1 can,15 oz, drained and rinsed)1can (4 oz) diced green chiles (mild or hot)1can (14.5 oz) diced tomatoes (with juices)4 cupsbeef broth (or chicken/vegetable broth)1 teaspoonground cumin1 teaspoonsmoked paprika½ teaspoonchili powder (optional, for heat)Salt and pepper, to taste1 cupfrozen corn (optional, for sweetness)Fresh cilantro, chopped (for garnish)Lime wedges (for serving)
  • 1 tablespoonolive oil (optional, for lean beef)1medium onion, diced3garlic cloves, minced2 cupscooked pinto beans (or 1 can,15 oz, drained and rinsed)1can (4 oz) diced green chiles (mild or hot)1can (14.5 oz) diced tomatoes (with juices)4 cupsbeef broth (or chicken/vegetable broth)1 teaspoonground cumin1 teaspoonsmoked paprika½ teaspoonchili powder (optional, for heat)Salt and pepper, to taste1 cupfrozen corn (optional, for sweetness)Fresh cilantro, chopped (for garnish)Lime wedges (for serving)
  • 1medium onion, diced3garlic cloves, minced2 cupscooked pinto beans (or 1 can,15 oz, drained and rinsed)1can (4 oz) diced green chiles (mild or hot)1can (14.5 oz) diced tomatoes (with juices)4 cupsbeef broth (or chicken/vegetable broth)1 teaspoonground cumin1 teaspoonsmoked paprika½ teaspoonchili powder (optional, for heat)Salt and pepper, to taste1 cupfrozen corn (optional, for sweetness)Fresh cilantro, chopped (for garnish)Lime wedges (for serving)
  • 3garlic cloves, minced2 cupscooked pinto beans (or 1 can,15 oz, drained and rinsed)1can (4 oz) diced green chiles (mild or hot)1can (14.5 oz) diced tomatoes (with juices)4 cupsbeef broth (or chicken/vegetable broth)1 teaspoonground cumin1 teaspoonsmoked paprika½ teaspoonchili powder (optional, for heat)Salt and pepper, to taste1 cupfrozen corn (optional, for sweetness)Fresh cilantro, chopped (for garnish)Lime wedges (for serving)
  • 2 cupscooked pinto beans (or 1 can,15 oz, drained and rinsed)1can (4 oz) diced green chiles (mild or hot)1can (14.5 oz) diced tomatoes (with juices)4 cupsbeef broth (or chicken/vegetable broth)1 teaspoonground cumin1 teaspoonsmoked paprika½ teaspoonchili powder (optional, for heat)Salt and pepper, to taste1 cupfrozen corn (optional, for sweetness)Fresh cilantro, chopped (for garnish)Lime wedges (for serving)
  • 1can (4 oz) diced green chiles (mild or hot)1can (14.5 oz) diced tomatoes (with juices)4 cupsbeef broth (or chicken/vegetable broth)1 teaspoonground cumin1 teaspoonsmoked paprika½ teaspoonchili powder (optional, for heat)Salt and pepper, to taste1 cupfrozen corn (optional, for sweetness)Fresh cilantro, chopped (for garnish)Lime wedges (for serving)
  • 1can (14.5 oz) diced tomatoes (with juices)4 cupsbeef broth (or chicken/vegetable broth)1 teaspoonground cumin1 teaspoonsmoked paprika½ teaspoonchili powder (optional, for heat)Salt and pepper, to taste1 cupfrozen corn (optional, for sweetness)Fresh cilantro, chopped (for garnish)Lime wedges (for serving)
  • 4 cupsbeef broth (or chicken/vegetable broth)1 teaspoonground cumin1 teaspoonsmoked paprika½ teaspoonchili powder (optional, for heat)Salt and pepper, to taste1 cupfrozen corn (optional, for sweetness)Fresh cilantro, chopped (for garnish)Lime wedges (for serving)
  • 1 teaspoonground cumin1 teaspoonsmoked paprika½ teaspoonchili powder (optional, for heat)Salt and pepper, to taste1 cupfrozen corn (optional, for sweetness)Fresh cilantro, chopped (for garnish)Lime wedges (for serving)
  • 1 teaspoonsmoked paprika½ teaspoonchili powder (optional, for heat)Salt and pepper, to taste1 cupfrozen corn (optional, for sweetness)Fresh cilantro, chopped (for garnish)Lime wedges (for serving)
  • ½ teaspoonchili powder (optional, for heat)Salt and pepper, to taste1 cupfrozen corn (optional, for sweetness)Fresh cilantro, chopped (for garnish)Lime wedges (for serving)
  • Salt and pepper, to taste1 cupfrozen corn (optional, for sweetness)Fresh cilantro, chopped (for garnish)Lime wedges (for serving)
  • 1 cupfrozen corn (optional, for sweetness)Fresh cilantro, chopped (for garnish)Lime wedges (for serving)
  • Fresh cilantro, chopped (for garnish)Lime wedges (for serving)
  • Lime wedges (for serving)

Instructions

  1. 1️⃣Brown 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 using lean beef, add olive oil to prevent sticking.Drain any excess grease.2️⃣Sauté the Aromatics:Add the diced onion to the pot and sauté for 3–5 minutes until softened.Stir in the minced garlic and cook for 1 minute, until fragrant.3️⃣Build the Soup Base:Add the green chiles, diced tomatoes (with their juices), and pinto beans to the pot.Stir in the cumin, smoked paprika, chili powder (if using), salt, and pepper.4️⃣Add the Broth:Pour in the beef broth and stir well to combine.Bring the soup to a gentle boil, then reduce the heat to low.Let the soup simmer for 15–20 minutes, allowing the flavors to meld.5️⃣Optional Additions:During the last 5 minutes of cooking, stir in the frozen corn for a touch of sweetness.6️⃣Serve:Ladle the soup into bowls and garnish with fresh cilantro.Serve with lime wedges for a tangy finish. Pair with cornbread, tortillas, or crusty bread for a complete meal.
  2. Heat a large pot or Dutch oven over medium heat.Add the ground beef and cook until browned, breaking it into crumbles. If using lean beef, add olive oil to prevent sticking.Drain any excess grease.2️⃣Sauté the Aromatics:Add the diced onion to the pot and sauté for 3–5 minutes until softened.Stir in the minced garlic and cook for 1 minute, until fragrant.3️⃣Build the Soup Base:Add the green chiles, diced tomatoes (with their juices), and pinto beans to the pot.Stir in the cumin, smoked paprika, chili powder (if using), salt, and pepper.4️⃣Add the Broth:Pour in the beef broth and stir well to combine.Bring the soup to a gentle boil, then reduce the heat to low.Let the soup simmer for 15–20 minutes, allowing the flavors to meld.5️⃣Optional Additions:During the last 5 minutes of cooking, stir in the frozen corn for a touch of sweetness.6️⃣Serve:Ladle the soup into bowls and garnish with fresh cilantro.Serve with lime wedges for a tangy finish. Pair with cornbread, tortillas, or crusty bread for a complete meal.
  3. Add the ground beef and cook until browned, breaking it into crumbles. If using lean beef, add olive oil to prevent sticking.
  4. Drain any excess grease.2️⃣Sauté the Aromatics:Add the diced onion to the pot and sauté for 3–5 minutes until softened.Stir in the minced garlic and cook for 1 minute, until fragrant.3️⃣Build the Soup Base:Add the green chiles, diced tomatoes (with their juices), and pinto beans to the pot.Stir in the cumin, smoked paprika, chili powder (if using), salt, and pepper.4️⃣Add the Broth:Pour in the beef broth and stir well to combine.Bring the soup to a gentle boil, then reduce the heat to low.Let the soup simmer for 15–20 minutes, allowing the flavors to meld.5️⃣Optional Additions:During the last 5 minutes of cooking, stir in the frozen corn for a touch of sweetness.6️⃣Serve:Ladle the soup into bowls and garnish with fresh cilantro.Serve with lime wedges for a tangy finish. Pair with cornbread, tortillas, or crusty bread for a complete meal.
  5. 2️⃣Sauté the Aromatics:Add the diced onion to the pot and sauté for 3–5 minutes until softened.Stir in the minced garlic and cook for 1 minute, until fragrant.3️⃣Build the Soup Base:Add the green chiles, diced tomatoes (with their juices), and pinto beans to the pot.Stir in the cumin, smoked paprika, chili powder (if using), salt, and pepper.4️⃣Add the Broth:Pour in the beef broth and stir well to combine.Bring the soup to a gentle boil, then reduce the heat to low.Let the soup simmer for 15–20 minutes, allowing the flavors to meld.5️⃣Optional Additions:During the last 5 minutes of cooking, stir in the frozen corn for a touch of sweetness.6️⃣Serve:Ladle the soup into bowls and garnish with fresh cilantro.Serve with lime wedges for a tangy finish. Pair with cornbread, tortillas, or crusty bread for a complete meal.
  6. Add the diced onion to the pot and sauté for 3–5 minutes until softened.
  7. Stir in the minced garlic and cook for 1 minute, until fragrant.3️⃣Build the Soup Base:Add the green chiles, diced tomatoes (with their juices), and pinto beans to the pot.Stir in the cumin, smoked paprika, chili powder (if using), salt, and pepper.4️⃣Add the Broth:Pour in the beef broth and stir well to combine.Bring the soup to a gentle boil, then reduce the heat to low.Let the soup simmer for 15–20 minutes, allowing the flavors to meld.5️⃣Optional Additions:During the last 5 minutes of cooking, stir in the frozen corn for a touch of sweetness.6️⃣Serve:Ladle the soup into bowls and garnish with fresh cilantro.Serve with lime wedges for a tangy finish. Pair with cornbread, tortillas, or crusty bread for a complete meal.
  8. 3️⃣Build the Soup Base:Add the green chiles, diced tomatoes (with their juices), and pinto beans to the pot.Stir in the cumin, smoked paprika, chili powder (if using), salt, and pepper.4️⃣Add the Broth:Pour in the beef broth and stir well to combine.Bring the soup to a gentle boil, then reduce the heat to low.Let the soup simmer for 15–20 minutes, allowing the flavors to meld.5️⃣Optional Additions:During the last 5 minutes of cooking, stir in the frozen corn for a touch of sweetness.6️⃣Serve:Ladle the soup into bowls and garnish with fresh cilantro.Serve with lime wedges for a tangy finish. Pair with cornbread, tortillas, or crusty bread for a complete meal.
  9. Add the green chiles, diced tomatoes (with their juices), and pinto beans to the pot.
  10. Stir in the cumin, smoked paprika, chili powder (if using), salt, and pepper.4️⃣Add the Broth:Pour in the beef broth and stir well to combine.Bring the soup to a gentle boil, then reduce the heat to low.Let the soup simmer for 15–20 minutes, allowing the flavors to meld.5️⃣Optional Additions:During the last 5 minutes of cooking, stir in the frozen corn for a touch of sweetness.6️⃣Serve:Ladle the soup into bowls and garnish with fresh cilantro.Serve with lime wedges for a tangy finish. Pair with cornbread, tortillas, or crusty bread for a complete meal.
  11. 4️⃣Add the Broth:Pour in the beef broth and stir well to combine.Bring the soup to a gentle boil, then reduce the heat to low.Let the soup simmer for 15–20 minutes, allowing the flavors to meld.5️⃣Optional Additions:During the last 5 minutes of cooking, stir in the frozen corn for a touch of sweetness.6️⃣Serve:Ladle the soup into bowls and garnish with fresh cilantro.Serve with lime wedges for a tangy finish. Pair with cornbread, tortillas, or crusty bread for a complete meal.
  12. Pour in the beef broth and stir well to combine.
  13. Bring the soup to a gentle boil, then reduce the heat to low.Let the soup simmer for 15–20 minutes, allowing the flavors to meld.5️⃣Optional Additions:During the last 5 minutes of cooking, stir in the frozen corn for a touch of sweetness.6️⃣Serve:Ladle the soup into bowls and garnish with fresh cilantro.Serve with lime wedges for a tangy finish. Pair with cornbread, tortillas, or crusty bread for a complete meal.
  14. Let the soup simmer for 15–20 minutes, allowing the flavors to meld.5️⃣Optional Additions:During the last 5 minutes of cooking, stir in the frozen corn for a touch of sweetness.6️⃣Serve:Ladle the soup into bowls and garnish with fresh cilantro.Serve with lime wedges for a tangy finish. Pair with cornbread, tortillas, or crusty bread for a complete meal.
  15. 5️⃣Optional Additions:
  16. During the last 5 minutes of cooking, stir in the frozen corn for a touch of sweetness.6️⃣Serve:Ladle the soup into bowls and garnish with fresh cilantro.Serve with lime wedges for a tangy finish. Pair with cornbread, tortillas, or crusty bread for a complete meal.
  17. 6️⃣Serve:Ladle the soup into bowls and garnish with fresh cilantro.Serve with lime wedges for a tangy finish. Pair with cornbread, tortillas, or crusty bread for a complete meal.
  18. Ladle the soup into bowls and garnish with fresh cilantro.
  19. Serve with lime wedges for a tangy finish. Pair with cornbread, tortillas, or crusty bread for a complete meal.

Notes

For a vegetarian version, omit the ground beef and use vegetable broth.Adjust spice levels by choosing mild or hot green chiles and adding more chili powder if desired.Leftovers store well in the refrigerator for up to 3 days or freeze for up to 3 months.
Adjust spice levels by choosing mild or hot green chiles and adding more chili powder if desired.Leftovers store well in the refrigerator for up to 3 days or freeze for up to 3 months.
Leftovers store well in the refrigerator for up to 3 days or freeze for up to 3 months.

Find it online: https://www.delicetreats.com/chicken-bacon-ranch-sliders-a-must-try-recipe-47/