A rich, comforting soup loaded with seasoned ground beef, tender pinto beans, and zesty green chilies — the perfect bowl for chilly evenings or busy weeknights.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: ~40 minutes
Servings: 6
Ingredients
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Ground beef – 1 lb
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Onion – 1 medium, chopped
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Garlic – 2 cloves, minced
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Pinto beans – 2 cans (15 oz each), drained & rinsed
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Beef broth – 2 cups
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Green chilies – 1 can (4 oz), diced
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Cumin – 1 tsp
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Chili powder – 1 tsp
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Olive oil – 1 tbsp
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Salt & black pepper – to taste
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Fresh cilantro – chopped, for garnish
Instructions
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Brown the beef:
In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon. -
Sauté aromatics:
Add onion and garlic. Sauté for about 5 minutes until the onion becomes soft and fragrant. -
Season:
Stir in green chilies, cumin, chili powder, salt, and pepper. -
Build the soup:
Add pinto beans and beef broth. Stir to combine and bring to a simmer. -
Simmer:
Cook for 20–25 minutes, allowing the flavors to meld together. -
Serve:
Ladle into bowls, garnish with fresh cilantro, and enjoy hot.
Quick Notes & Pro Tips
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Spice it up: Add a pinch of cayenne or a chopped jalapeño for more heat.
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Make it thicker: Mash some of the beans in the pot for a creamier texture.
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Stretch it: Add corn or diced tomatoes for more volume and flavor.
Why You’ll Love It
This soup is hearty, quick to make, and packed with protein and fiber. It’s a one-pot wonder that’s perfect for meal prepping or serving a crowd.
Serving Suggestions
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Serve with warm cornbread or flour tortillas for dipping.
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Top with sour cream, shredded cheese, or diced avocado for extra richness.
Storage & Make-Ahead
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Refrigerate: Store in an airtight container for up to 4 days.
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Freeze: Cool completely and freeze for up to 3 months.
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Reheat: Warm on the stovetop or microwave until hot.
FAQs
Q: Can I use fresh green chilies?
A: Yes! Roast and dice them for extra flavor.
Q: Can I make it vegetarian?
A: Swap the beef for plant-based crumbles or add extra beans and veggies.
Q: Can I cook this in a slow cooker?
A: Yes — brown the beef first, then combine everything in the slow cooker on low for 4–6 hours.
Personal Note
This recipe was born on a cold night when I needed something hearty with pantry staples — it’s been on repeat ever since. The green chilies add just the right kick without overpowering the savory, beefy base.