When it’s chilly outside, this is the soup I reach for. Pinto Beans, Green Chile, and Beef Soup—it’s warm, hearty, and hits the spot every time. Total comfort in a bowl.
It’s got tender beef, creamy pinto beans, and just the right heat from green chiles. Each spoonful is rich, cozy, and full of flavor. And yeah, it’s super filling too.
The broth gets all thick and savory as it simmers. The beans and beef soak up every bit of that spicy goodness. I love it with warm bread or a handful of tortilla chips.
Let’s make a big pot together. It’s simple, it’s bold, and it’ll warm you right up. You’re gonna want seconds.
Why You’ll Love This Recipe
- Deep, Savory Flavor: The combo of beef, smoky spices, and green chiles adds layer after layer of comfort.
- One-Pot Simplicity: Everything simmers together in one pot. No mess. No stress.
- Great for Leftovers: It tastes even better the next day—and it freezes like a dream.
- Flexible & Forgiving: Use canned beans or cooked from scratch, mild chiles or hot—make it yours.
- Protein-Packed & Filling: Between the beef and beans, it’s hearty enough to be the main meal.
What You Need to Know Before You Start
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: About 1 hour
Servings:
Makes 6–8 bowls, enough for a family dinner with leftovers.
Difficulty:
Beginner-friendly. If you can brown ground beef and stir a pot, you’ve got this.
Required Kitchen Tools
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Can opener
- Ladle for serving
Ingredients for Pinto Beans Green Chile and Beef Soup
Here’s what you’ll need to make this rich, cozy soup (measurements in the recipe card below):
Main Ingredients:
- 1 lb ground beef – Use 80/20 for flavor and richness.
- 1 medium onion, diced – Adds depth and sweetness.
- 4 cups cooked pinto beans – Or 2 cans (15 oz each), drained and rinsed.
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel) – Adds tang and heat.
- 1 can (4 oz) diced green chilies – Mild or hot, depending on your preference.
- 2 cups beef broth – The base that ties it all together.
Seasonings:
- 1 tsp chili powder – For gentle heat.
- 1 tsp ground cumin (optional) – Adds earthy warmth.
- 1/2 tsp smoked paprika (optional) – For a deep smoky note.
- Salt and black pepper, to taste – Adjust as needed.
Garnish (Optional):
- Chopped fresh cilantro – For a fresh, herbal finish.
- Lime wedges – A squeeze brightens every bite.
Variations for Pinto Beans Green Chile and Beef Soup
- Use Ground Turkey or Chicken: For a leaner version without losing flavor.
- Add Corn: A cup of frozen or canned corn adds sweetness and texture.
- Spice It Up: Stir in a dash of cayenne or hot sauce for extra kick.
- Make It Veggie: Skip the beef and add more beans or diced mushrooms for a plant-based version.
- Thicken It: Simmer longer or mash some beans with a spoon to thicken the broth naturally.
How to Make Pinto Beans Green Chile and Beef Soup
Step-by-Step Instructions
1. Brown the Beef
Heat a large soup pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink—about 5–7 minutes. Drain excess fat if needed.
2. Add Onions and Garlic
Stir in the diced onion and cook for 3–4 minutes until soft and translucent. Add garlic (if using fresh) and cook for 1 more minute.
3. Season and Build Flavor
Add chili powder, cumin, smoked paprika, salt, and pepper. Stir to coat the meat and onions in the spices.
4. Add the Rest
Pour in the pinto beans, diced tomatoes with green chilies, diced green chilies, and beef broth. Stir everything together gently.
5. Simmer
Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally. Let all the flavors mingle and the broth slightly reduce.
6. Taste and Adjust
Give the soup a taste. Add more salt or spice if needed. If you like it thicker, use a spoon to mash a few of the beans against the pot.
Serving and Decoration
How to Serve Pinto Beans Green Chile and Beef Soup
This soup is hearty enough to stand alone but even better with a few extras:
- Top it off: Sprinkle chopped cilantro, a dollop of sour cream, shredded cheese, or sliced jalapeños.
- With Bread or Tortillas: Serve with warm corn tortillas, crusty bread, or cornbread for dipping.
- With Rice: Spoon the soup over steamed rice to stretch it into more servings.
- Add Lime: A squeeze of fresh lime just before serving brightens everything.
Storing Pinto Beans Green Chile and Beef Soup
- In the Fridge: Let the soup cool completely, then transfer to an airtight container. Store up to 4 days.
- In the Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.
- Reheating Tips: Add a splash of broth or water if it thickens too much when reheating.
Tips and Tricks for Success
- Sauté Your Spices: Always cook your spices in oil or fat before adding liquid—it helps bloom the flavor.
- Use Good Broth: A high-quality beef broth makes a big difference. If using store-bought, choose low sodium so you can control the salt.
- Mash Some Beans: Mashing a few beans thickens the soup naturally without cream or flour.
- Don’t Rush the Simmer: Letting the soup simmer gently allows all the flavors to meld.
Nutrition (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~280 |
| Protein | ~22g |
| Carbohydrates | ~20g |
| Fiber | ~7g |
| Fat | ~12g |
| Sodium | ~600mg |
| Sugars | ~3g |
Note: Nutrition values are estimates based on typical ingredients.
Pinto Beans Green Chile And Beef Soup
Course: Easy Soup Recipes6
servings20
minutes45
minutes280
kcalIngredients
1 lb ground beef
1 medium onion, diced
4 cups cooked pinto beans (or 2 cans, 15 oz each, drained and rinsed)
1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
1 can (4 oz) diced green chilies
2 cups beef broth
1 tsp chili powder
1 tsp ground cumin (optional)
1/2 tsp smoked paprika (optional)
Salt and black pepper, to taste
Optional garnish: chopped cilantro, lime wedges
Directions
- Brown the Beef:
In a large pot over medium heat, cook the ground beef until browned. Drain fat if needed. - Add Onion:
Stir in diced onion and cook until softened, about 3–4 minutes. - Season:
Add chili powder, cumin, smoked paprika, salt, and pepper. Stir well. - Add Beans and Liquids:
Pour in pinto beans, diced tomatoes with green chilies, diced green chilies, and broth. Stir to combine. - Simmer:
Bring to a boil, then reduce heat and simmer covered for 30 minutes. - Taste and Finish:
Adjust seasoning if needed. For thicker soup, mash a few beans against the pot and stir. - Serve:
Ladle into bowls and top with garnishes like cilantro or lime.
Pinto Beans Green Chile and Beef Soup FAQs
Can I make this soup ahead of time?
Yes. This soup is actually better the next day. The flavors deepen as it sits. Store it in the fridge and reheat gently on the stove or in the microwave.
Can I use dried beans instead of canned?
Absolutely. If you have dried pinto beans, soak and cook them ahead of time. You’ll need about 1½ cups of dried beans to make 4 cups cooked.
How spicy is this soup?
It has a mild to medium heat depending on the green chiles and the brand of diced tomatoes you use. You can adjust the spice level by choosing mild or hot versions.
What can I use instead of beef?
Ground turkey, chicken, or plant-based crumbles all work well. You can also leave out the meat entirely and double the beans for a vegetarian version.
Can I freeze the leftovers?
Yes. Let the soup cool fully, portion it into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge and reheat when ready.
How do I thicken the soup without cream or flour?
Just mash a small portion of the beans against the side of the pot while simmering. This gives the broth a naturally thicker, heartier texture.
Conclusion
This Pinto Beans Green Chile and Beef Soup is the kind of recipe that brings people to the table—warm, filling, and full of bold yet cozy flavors. I’ve made it on weeknights and for lazy Sunday lunches, and it never disappoints. If you’re craving something that’s easy, hearty, and deeply satisfying, this soup’s your new go-to.