Pinto Beans, Green Chile and Beef Soup is one of those hearty, flavor-packed meals I can rely on when I need something comforting and satisfying. With tender ground beef, soft pinto beans, and the subtle heat of green chiles, this soup is the kind of dish that warms me up from the inside out.

Why You’ll Love This Recipe

I love this soup because it’s so simple to make and deeply flavorful. The combination of smoky spices, creamy beans, and a rich broth makes every spoonful feel like a cozy bite. It’s also a great way to feed a crowd or prep for the week—plus, it’s easy to tweak based on what I have on hand.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef
1 tablespoon olive oil (if needed for lean beef)
1 medium onion, diced
3 garlic cloves, minced
2 cups cooked pinto beans (or 1 can, drained and rinsed)
1 can (4 oz) diced green chiles
1 can (14.5 oz) diced tomatoes with juices
4 cups beef broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder (optional)
Salt and pepper to taste
1 cup frozen corn (optional)
Chopped cilantro, for garnish
Lime wedges, for serving

Directions

I heat a large pot over medium heat, add the ground beef, and cook until browned, breaking it up as it cooks. If I’m using extra lean beef, I drizzle in olive oil to prevent sticking.
I add the diced onion and sauté until softened, about 3–5 minutes. Then I stir in the garlic and cook for another minute until fragrant.
I add the pinto beans, green chiles, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. I stir everything together.
I pour in the beef broth, bring the soup to a boil, then reduce the heat and let it simmer for 15–20 minutes to develop the flavors.
If I’m adding corn, I stir it in during the last 5 minutes of simmering.
I serve the soup hot, topped with fresh cilantro and a squeeze of lime juice for brightness. Cornbread or warm tortillas make perfect sides.

Servings and Timing

This soup makes about 6 servings.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I like switching things up depending on what I’m in the mood for. Sometimes I use ground turkey instead of beef, or I swap the pinto beans for black beans or kidney beans. I’ve also added chopped bell peppers or zucchini for more veggies. For an extra smoky kick, I toss in a chipotle pepper in adobo sauce.

Storage/Reheating

Leftovers go into an airtight container in the fridge and last for up to 4 days. To reheat, I warm the soup on the stove over medium heat or in the microwave until hot. It also freezes well—once cooled, I portion it into freezer bags or containers and store it for up to 3 months.

FAQs

Can I make this soup in a slow cooker?

Yes, I brown the beef and sauté the aromatics first, then add everything to the slow cooker. I cook on low for 6–8 hours or high for 3–4 hours.

What can I serve with this soup?

I like serving it with cornbread, tortilla chips, or warm flour tortillas. A fresh green salad makes a nice side too.

Can I make it vegetarian?

Absolutely. I just leave out the beef and use vegetable broth. I often add extra beans or some chopped veggies to keep it hearty.

How spicy is this soup?

It has a mild kick from the green chiles. If I want more heat, I add chili powder or a diced jalapeño. To make it mild, I use mild green chiles and skip the chili powder.

Can I cook this ahead of time?

Yes, and I find it tastes even better the next day as the flavors develop. I just cool it completely, store it in the fridge, and reheat when I’m ready to serve.

Conclusion

Pinto Beans, Green Chile and Beef Soup is a simple, soul-warming recipe I always turn to when I want something filling and full of flavor. Whether I make it for a family dinner or a cozy solo night in, it delivers every time. It’s easy, flexible, and always leaves me feeling satisfied.