This Pinto Beans, Green Chile, and Beef Soup is a cozy, hearty bowl of Southwestern comfort. Tender pinto beans, seasoned ground beef, and layers of green chile flavor simmer together into a rich, satisfying soup that’s perfect for busy weeknights or laid-back weekends. Toss everything in the slow cooker and let it do the work while you get on with your day.
Ingredients
- 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 (such as Rotel)
- 1 can (4 oz) diced green chilies
- 2 cups beef broth
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro
Instructions
- Brown the beef: In a large skillet over medium heat, cook the ground beef with the diced onion, breaking up the meat with a spoon, until the beef is browned and the onions are soft, 6–8 minutes.
- Drain: Carefully drain off any excess fat from the skillet, if necessary.
- Transfer to slow cooker: Add the cooked beef and onions to the slow cooker crock.
- Add remaining ingredients: Stir in the pinto beans, diced tomatoes with green chilies, diced green chilies, beef broth, and chili powder until everything is well combined.
- Slow cook: Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until the soup is hot throughout and the flavors have melded.
- Season: Taste the soup and season with salt and pepper as needed. Add extra chili powder or a dash of hot sauce if you like more heat.
- Serve: Ladle the soup into bowls and top with shredded cheese, a dollop of sour cream, and chopped cilantro, if desired. Serve warm with cornbread or tortilla chips.
Variation
- Swap the beef: Use ground turkey, chicken, or pork instead of beef for a lighter or slightly different flavor profile.
- Chunky stew style: Stir in 1–2 cups of diced potatoes or butternut squash before slow cooking to make the soup even heartier.
- Smoky chipotle twist: Add 1–2 chopped chipotle peppers in adobo and 1 teaspoon of the adobo sauce for a smoky, spicy kick.
Cooking Notes
- If you prefer a thicker, almost chili-like texture, slightly mash some of the pinto beans with the back of a spoon during the last 30 minutes of cooking.
- Taste as you go beef broth and canned ingredients can vary in saltiness, so season at the end to avoid oversalting.
- If using very lean ground beef, you may want to add 1 tablespoon of olive oil when browning the meat to prevent sticking and boost flavor.
Serving Suggestions
- Serve with warm cornbread, skillet cornbread, or crusty bread to soak up the flavorful broth.
- Offer toppings bar–style with shredded cheese, sour cream, chopped cilantro, sliced jalapeños, and crushed tortilla chips.
- Pair with a crisp green salad or simple cabbage slaw to balance the richness of the soup.
Tips
- For extra heat, add a pinch of cayenne pepper, a few dashes of hot sauce, or use a hotter variety of diced green chilies.
- If the soup is too salty, add a bit more broth or water and a small squeeze of lime to brighten the flavors.
- Cool leftovers completely before refrigerating or freezing; the flavors get even better the next day.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 4–6 hours (slow cooker)
- Total Time: 4 hours 10 minutes (on LOW)
Nutritional Information (Per Serving)
- Calories: 340
- Protein: 22g
- Sodium: 780mg
Frequently Asked Questions
- Can I make this soup on the stovetop instead of a slow cooker?
|-answer Yes. Brown the beef and onions in a large pot, then add the remaining ingredients. Simmer over low heat for 30–45 minutes, stirring occasionally, until the flavors meld and the soup is heated through. - Can I use dry pinto beans instead of cooked?
|-answer Yes, but you’ll need to cook them first. Prepare 1 1/2–2 cups dry pinto beans according to package directions until tender, then use 4 cups of the cooked beans in the recipe. - How do I store and reheat leftovers?
|-answer Store cooled soup in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat or in the microwave, adding a splash of broth or water if it thickens too much. - Is this soup spicy?
|-answer It has a mild kick from the green chilies and chili powder, but it’s not overly spicy. For a very mild version, use mild green chilies and skip the extra hot sauce or cayenne. For more heat, simply add more chili powder, cayenne, or hot sauce to taste.
Conclusion
This Pinto Beans, Green Chile, and Beef Soup brings together simple pantry staples for a bold, comforting bowl that tastes like it simmered all day. It’s hearty enough to stand alone as a full meal, flexible enough for your favorite toppings, and easy to scale up for a crowd or freeze for later. Keep this one in your rotation for cozy, low-effort dinners.
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Pinto Beans, Green Chile, and Beef Soup
- Total Time: 4 hours 10 minutes
- Yield: 4–6 servings 1x
- Diet: Gluten-Free (if toppings and sides are gluten-free)
Description
This Pinto Beans, Green Chile, and Beef Soup is a cozy, hearty bowl of Southwestern comfort. Tender pinto beans, seasoned ground beef, and layers of green chile flavor simmer together into a rich, satisfying soup that’s perfect for busy weeknights or laid-back weekends. Toss everything in the slow cooker and let it do the work while you get on with your day.
Ingredients
Scale
- 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 (such as Rotel)
- 1 can (4 oz) diced green chilies
- 2 cups beef broth
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro
Instructions
- Brown the beef: In a large skillet over medium heat, cook the ground beef with the diced onion, breaking up the meat with a spoon, until the beef is browned and the onions are soft, 6–8 minutes.
- Drain: Carefully drain off any excess fat from the skillet, if necessary.
- Transfer to slow cooker: Add the cooked beef and onions to the slow cooker crock.
- Add remaining ingredients: Stir in the pinto beans, diced tomatoes with green chilies, diced green chilies, beef broth, and chili powder until everything is well combined.
- Slow cook: Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until the soup is hot throughout and the flavors have melded.
- Season: Taste the soup and season with salt and pepper as needed. Add extra chili powder or a dash of hot sauce if you like more heat.
- Serve: Ladle the soup into bowls and top with shredded cheese, a dollop of sour cream, and chopped cilantro, if desired. Serve warm with cornbread or tortilla chips.
Notes
- Using cooked-from-scratch pinto beans will give the soup a creamier consistency than canned beans.
- Adjust the thickness by adding a splash of extra beef broth or water if the soup gets too thick as it cooks.
- This recipe is flexible—use what you have on hand, like black beans or kidney beans instead of pinto beans.
- Prep Time: 10 minutes
- Cook Time: 4 hours (on LOW)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Southwestern / Tex-Mex
Nutrition
- Serving Size: 1 generous bowl (about 1 1/2 cups)
- Calories: 340
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 55mg
Keywords: pinto bean soup, green chile soup, beef and bean soup, slow cooker soup, crockpot soup, Tex-Mex soup
