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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!
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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.