Description
A comforting Southwestern-inspired soup made with savory ground beef, creamy pinto beans, mild green chiles, and warm spices. This one-pot meal is hearty, flavorful, and perfect for weeknight dinners or meal prep.
Ingredients
1 lb ground beef
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 cans (15 oz each) pinto beans, drained and rinsed
2 cups beef broth
1 can (4 oz) diced green chiles
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper, to taste
Fresh cilantro, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the ground beef and cook until browned, breaking it apart as it cooks.
- Stir in the chopped onion and minced garlic. Cook for about 5 minutes, until the onion is softened.
- Add the diced green chiles, cumin, chili powder, salt, and pepper, stirring to evenly coat the beef and onions with the spices.
- Stir in the drained pinto beans and beef broth until well combined.
- Bring the soup to a gentle simmer and cook for 20–25 minutes, stirring occasionally.
- Serve hot, garnished with fresh cilantro.
Notes
Substitute ground turkey or ground chicken for a lighter version.
Add corn, diced tomatoes, or bell peppers for extra flavor and texture.
For more heat, use hot green chiles or add chopped jalapeños.
Stir in cooked rice or small pasta near the end of cooking for a heartier meal.
Top with shredded cheese, avocado, sour cream, or tortilla strips if desired.
Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
If the soup thickens during storage, add a little beef broth while reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl
- Calories: 385 kcal
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 9 g
- Protein: 28 g
- Cholesterol: 70 mg
