Pinto Beans, Green Chile and Beef Soup

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Last Updated on August 1, 2025 by Casia Valdés

Nothing’s more satisfying than a warm bowl of Pinto Beans, Green Chile and Beef Soup—a wholesome and flavor-packed meal. This soup blends tender ground beef and pinto beans with smoky green chiles, tomatoes, and savory spices, all slow-cooked to perfection. Great for cozy winter nights or laid-back summer dinners, this soup offers simplicity, bold flavors, and comforting warmth in every spoonful.

Why You’ll Love This Soup

  • One-pot, set-it-and-forget-it meal—ideal for busy days

  • Full-bodied flavor: ground beef, peppers, tomatoes, and spices shine

  • Perfect comfort food: hearty and filling, yet light enough for summer

  • Customizable: control heat level and toppings to taste

  • Familiar and wholesome: pinto beans bring protein, fiber, and tradition

Ingredients (Serves 6)

  • 1 lb lean ground beef

  • 1 Tbsp olive oil

  • 1 medium yellow onion, finely diced

  • 3 garlic cloves, minced

  • 1 lb dried pinto beans, soaked overnight, drained

  • 1 (4-oz) can fire-roasted diced green chiles

  • 1 (14.5-oz) can diced tomatoes with juice

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • ½ tsp chili powder

  • ½ tsp dried oregano (Mexican oregano preferred)

  • 4 cups beef broth

  • Salt and freshly ground black pepper, to taste

Optional toppings

  • Shredded cheese (cheddar, Monterey Jack, or queso fresco)

  • Sour cream

  • Fresh chopped cilantro

Step-by-Step Instructions

1. Brown the Beef

Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned and crumbly (6–8 minutes). Transfer to a plate and set aside.

2. Sauté Aromatics

In the same skillet, add onion and minced garlic. Cook for 2–3 minutes, until fragrant and translucent.

3. Combine Ingredients

Add drained pinto beans, cooked beef, sautéed onion and garlic, diced green chiles, diced tomatoes (with juices), cumin, smoked paprika, chili powder, and oregano to the slow cooker.

4. Add the Broth & Season

Pour in beef broth and stir well. Season with salt and pepper to taste.

5. Slow Cook

Cover and cook on LOW for 7–8 hours, until beans are fully tender and flavors meld. Stir once or twice, if possible.

6. Serve & Garnish

Ladle soup into bowls. Top with shredded cheese, sour cream, and fresh cilantro as desired.

Tips for the Best Soup

  • Soak beans overnight: Enhances texture and shortens cooking time.

  • Choose lean beef: Prevents excess grease, but flavor stays rich.

  • Adjust heat: Add crushed red pepper or jalapeños if desired.

  • Layer flavor: Sauté vegetables before slow cooking for depth.

  • Toppings matter: Cheese, sour cream, and cilantro add creaminess and brightness.

Delicious Variations to Try

  • Vegetarian option: Replace beef with diced carrots or mushrooms and swap beef broth for veggie broth.

  • Smokier profile: Stir in chopped chipotle peppers or smoky grated pepper jack cheese.

  • Hearty stew: Add diced potatoes or hominy for a thickness boost.

  • Mexican-style tortilla soup: Serve as is, but top with tortilla strips and avocado.

Serving Suggestions

  • Crusty bread: Cornbread, French baguette, or tortillas to soak up the broth

  • Simple sides: Light salad, roasted vegetables, or grilled corn

  • Beverage pairing: Mexican lager, agua fresca, or sparkling water with lime

  • Finishers: Garnish with lime wedges to brighten the flavor

Storage & Reheating

  • Refrigerator: Store in an airtight container for up to 4 days.

  • Freezer: Freeze uncooked (omit toppings); thaw and simmer before serving.

  • Reheat: Gently reheat on the stovetop or microwave, stirring occasionally.

Pinto Beans, Green Chile and Beef Soup

Warm up with Pinto Beans, Green Chile & Beef Soup—slow-cooked with smoky chiles, ground beef, beans & spices. Easy, hearty, and cheesy topping-ready!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6
Course: Dinner, Lunch, Main Course, Soup
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 lb lean ground beef
  • 1 Tbsp olive oil
  • 1 medium yellow onion finely diced
  • 3 garlic cloves minced
  • 1 lb dried pinto beans soaked overnight, drained
  • 1 4-oz can fire-roasted diced green chiles
  • 1 14.5-oz can diced tomatoes with juice
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp dried oregano Mexican oregano preferred
  • 4 cups beef broth
  • Salt and freshly ground black pepper to taste
Optional toppings
  • Shredded cheese cheddar, Monterey Jack, or queso fresco
  • Sour cream
  • Fresh chopped cilantro

Method
 

Brown the Beef
  1. Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned and crumbly (6–8 minutes). Transfer to a plate and set aside.
Sauté Aromatics
  1. In the same skillet, add onion and minced garlic. Cook for 2–3 minutes, until fragrant and translucent.
Combine Ingredients
  1. Add drained pinto beans, cooked beef, sautéed onion and garlic, diced green chiles, diced tomatoes (with juices), cumin, smoked paprika, chili powder, and oregano to the slow cooker.
Add the Broth & Season
  1. Pour in beef broth and stir well. Season with salt and pepper to taste.
Slow Cook
  1. Cover and cook on LOW for 7–8 hours, until beans are fully tender and flavors meld. Stir once or twice, if possible.
Serve & Garnish
  1. Ladle soup into bowls. Top with shredded cheese, sour cream, and fresh cilantro as desired.