Description
Mexican-inspired Pinto Bean, Green Chile, and Beef Soup brings hearty southwestern comfort to your table. Spicy, rich flavors blend perfectly with tender meat and creamy beans, creating a soul-warming dish you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound ground beef
Beans and Vegetables:
- 2 cups cooked pinto beans (or 1 can, 15 ounces, drained and rinsed)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 can (4 ounces) diced green chiles (mild or hot)
- 1 can (14.5 ounces) diced tomatoes (with juices)
- 1 cup frozen corn (optional, for sweetness)
Seasonings and Liquids:
- 1 tablespoon olive oil (optional, for lean beef)
- 4 cups beef broth (or chicken/vegetable broth)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional, for heat)
- Salt and pepper, to taste
Garnish:
- Fresh cilantro, chopped
- Lime wedges (for serving)
Instructions
- Ignite a large pot over medium heat, introducing ground beef and fragmenting it into delicate crumbles while rendering fat. For lean cuts, incorporate a whisper of olive oil to prevent adhesion.
- Dispatch excess grease from the pan, creating a pristine cooking surface.
- Gently cascade diced onions into the vessel, transforming them until translucent and tender, approximately 3-4 minutes.
- Infuse minced garlic, allowing its aromatic essence to permeate the landscape for roughly 60 seconds.
- Cascade green chiles, tomatoes with their vibrant juices, and pinto beans into the culinary canvas.
- Sprinkle cumin, smoked paprika, optional chili powder, salt, and pepper, creating a symphonic blend of seasonings.
- Stream beef broth into the mixture, whisking thoroughly to marry ingredients harmoniously.
- Elevate temperature until a gentle bubbling emerges, then immediately reduce heat to a contemplative simmer.
- Allow the soup to harmonize and develop depth for 15-20 minutes, permitting flavors to intertwine and intensify.
- During the final moments, introduce frozen corn for a subtle sweet counterpoint.
- Ladle the robust soup into waiting bowls, adorning with fresh cilantro’s verdant touch.
- Present with lime wedges for a citrusy spark and accompany with cornbread, tortillas, or crusty artisan bread to complete the gastronomic experience.
Notes
- Use lean ground beef or turkey for a healthier protein option that reduces overall fat content while maintaining delicious flavor.
- Drain beef thoroughly to eliminate excess grease and prevent an oily soup texture that might feel heavy.
- Consider using low-sodium beef broth to control salt intake and customize seasoning according to personal preference.
- Swap pinto beans with black beans or kidney beans for variety and different nutritional profiles if desired.
- Roast green chiles beforehand to enhance their smoky flavor and add deeper complexity to the soup’s taste.
- Add a splash of apple cider vinegar at the end of cooking to brighten flavors and provide a subtle tangy undertone.
- Make this soup vegetarian by replacing beef with plant-based ground meat or extra beans and using vegetable broth instead.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg