Pinto Beans, Green Chile & Beef Soup
Ingredients:
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 lb ground beef (or beef stew meat, diced)
1 can (15 oz) pinto beans, drained and rinsed (or 1 ½ cups cooked pinto beans)
1 can (10 oz) diced tomatoes with green chilies
1 cup green chilies, chopped (mild or hot, based on preference)
4 cups beef broth
1 tsp cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp oregano
½ tsp salt (adjust to taste)
¼ tsp black pepper
1 tbsp lime juice (optional, for freshness)
Fresh cilantro, chopped (for garnish)
Directions:
Brown the Beef:
In a large pot or Dutch oven, heat olive oil over medium heat.
Add ground beef (or stew meat) and cook until browned. Drain excess fat if needed.
Sauté the Aromatics:
Add diced onion and cook until softened (about 3 minutes).
Stir in minced garlic and cook for another 30 seconds until fragrant.
Build the Flavor:
Add chopped green chilies, diced tomatoes with green chilies, and pinto beans. Stir well.
Season & Simmer:
Pour in beef broth and add cumin, chili powder, smoked paprika, oregano, salt, and black pepper.
Stir everything together and bring to a boil.
Reduce heat and let the soup simmer for 30-40 minutes (or longer for deeper flavor).
Final Touches:
Stir in lime juice for added freshness (optional).
Taste and adjust seasoning if needed.
Serve & Enjoy:
Ladle soup into bowls and garnish with fresh cilantro.
Serve with warm tortillas or cornbread on the side!
Prep Time: 10 minutes | Cooking Time: 40 minutes
Servings: 4-6
