Pinto Beans, Green Chile and Beef soup

Here’s a hearty and flavorful Pinto Beans, Green Chile, and Beef Soup — a comforting Southwestern-inspired soup packed with tender beef, spicy green chiles, and creamy pinto beans. Perfect for chilly days or anytime you crave something satisfying and warming.

🍲 Pinto Beans, Green Chile, and Beef Soup

Ingredients (Serves 6–8)

• 1 lb beef stew meat or chuck, cut into bite-sized pieces

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1–2 cans (4 oz each) diced green chiles (mild or hot, based on preference)

• 1 (15 oz) can pinto beans, drained and rinsed (or 1½ cups cooked pinto beans)

• 4 cups beef broth

• 1 (14.5 oz) can diced tomatoes (optional)

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• ½ teaspoon smoked paprika

• Salt and pepper, to taste

• Fresh cilantro, chopped (for garnish)

• Lime wedges (optional, for serving)

👩‍🍳 Instructions

1. Brown the beef:

   • Heat olive oil in a large pot or Dutch oven over medium-high heat.

   • Add beef pieces and brown on all sides. Remove and set aside.

2. Sauté aromatics:

   • In the same pot, add onion and garlic. Cook until softened, about 3–4 minutes.

3. Add spices and chiles:

   • Stir in cumin, chili powder, smoked paprika, and cook for 1 minute.

   • Add diced green chiles.

4. Simmer the soup:

   • Return beef to the pot.

   • Add beef broth, diced tomatoes (if using), and pinto beans.

   • Bring to a boil, then reduce heat and simmer, covered, for 1 to 1½ hours, or until beef is tender.

5. Adjust seasoning:

   • Taste and add salt, pepper, or more spices as desired.

6. Serve:

   • Ladle soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.

📝 Tips:

• For thicker soup, mash some beans or add a tablespoon of masa harina or cornmeal during simmering.

• Add diced potatoes or corn for extra heartiness.

• Serve with warm tortillas or crusty bread.