Description
A hearty soup made with pinto beans, green chile, and beef, perfect for a warm meal.
Ingredients
- 1 lb ground beef (or stew beef, diced)
- 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
- 4 cups beef broth (or water)
- 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)
- 1 tbsp olive oil (for sautéing)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart, until browned (5-7 minutes). For stew beef, brown for 8-10 minutes.
- Add chopped onion and minced garlic and cook 2-3 minutes until softened.
- Stir in cumin, chili powder, smoked paprika (if using), salt, and black pepper. Cook 1-2 minutes until fragrant.
- Add pinto beans, green chilies, diced tomatoes (with juices), and beef broth. Stir to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes. For stew beef, ensure beef is tender.
- Taste and adjust seasoning as needed.
- Ladle into bowls and garnish with fresh cilantro and lime wedges. Serve hot with tortillas or crusty bread.
Notes
- Adjust heat by choosing mild or hot green chilies.
- Store in refrigerator up to 3 days.
- Add bell peppers or corn for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican