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When the chill of autumn begins to creep in or a winter storm blankets the landscape, there's nothing quite as comforting as a warm bowl of soup. Among the myriad of soup recipes out there, Hearty Pinto Bean, Green Chile & Beef Soup stands out as a nourishing and satisfying option. This delightful dish combines the rich flavors of ground beef, the creaminess of pinto beans, and the zesty kick of green chiles, resulting in a concoction that is both hearty and wholesome.

Hearty Pinto Bean, Green Chile & Beef Soup: A Comforting Delight

Warm up this season with a bowl of Hearty Pinto Bean, Green Chile & Beef Soup! This delicious recipe combines savory ground beef, creamy pinto beans, and zesty green chiles for a comforting dish packed with protein and nutrients. Perfect for chilly days, this nutritious soup is easy to make and customizable for dietary preferences. Serve it with fresh cilantro and lime for an extra burst of flavor! #SoupRecipe #ComfortFood #HeartyEats #HealthyEating #FallRecipes #HomemadeSoup
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Ingredients
  

1 lb ground beef

1 medium onion, diced

3 cloves garlic, minced

4 cups beef broth

2 cups pinto beans (cooked or canned, rinsed and drained)

1 can (4 oz) diced green chiles

1 can (14.5 oz) diced tomatoes

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 cup corn kernels (fresh or frozen)

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Cook the Beef: In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef, breaking it apart with a spoon. Cook until browned, about 5-7 minutes, then drain excess fat if necessary.

    Sauté Aromatics: Add the diced onions and minced garlic to the pot. Sauté for an additional 3-4 minutes until the onions are soft and translucent.

      Add Liquid Ingredients: Pour in the beef broth and bring to a boil. Add the diced tomatoes (with their juice) and green chiles.

        Season the Soup: Stir in the cooked pinto beans, cumin, smoked paprika, chili powder, salt, and black pepper. Mix well to combine.

          Simmer: Reduce heat to low and let the soup simmer for 20-25 minutes, allowing the flavors to meld. If the soup becomes too thick, add a bit more broth or water to reach your desired consistency.

            Add Corn: In the last 5 minutes of cooking, stir in the corn kernels and let them heat through.

              Serve: Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side for an extra burst of flavor.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8