This Pinto Beans, Green Chile, and Beef Soup is a warm, hearty, and flavor-packed meal perfect for any day of the week. Cooked low and slow in the crockpot, it combines savory ground beef, tender pinto beans, and zesty green chilies in a rich, comforting broth. It’s simple to make, filling, and guaranteed to satisfy the whole family!

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 4 cups cooked pinto beans (or 2 cans, 15 oz each, drained and rinsed)
• 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
• 4 cups beef broth
• 1 teaspoon ground cumin

• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• Salt and black pepper, to taste
• Optional garnish: Shredded cheese, chopped cilantro, sour cream, or sliced jalapeños

Why You’ll Love This Recipe

• Hearty and Satisfying: Protein-packed with beef and beans to keep you full.
• Bold Flavors: Zesty green chilies, smoky spices, and savory beef create an irresistible combo.
• Slow Cooker Ease: Toss it in the slow cooker and let it work its magic!
• Family-Friendly: Perfect for a cozy family dinner with toppings everyone will love.

How to Make Pinto Beans, Green Chile, and Beef Soup

1. Brown the Beef

• Heat a large skillet over medium heat.
• Add the ground beef and diced onion, cooking until the beef is browned and the onion is softened. Drain excess grease.

2. Combine in the Slow Cooker

• Add the cooked ground beef and onion to the slow cooker.
• Stir in the pinto beans, diced tomatoes with green chilies, beef broth, cumin, chili powder, garlic powder, salt, and black pepper.

3. Cook Low and Slow

• Cover and cook on low for 6-7 hours or high for 3-4 hours, stirring occasionally.
• Taste and adjust the seasonings as needed.

4. Serve and Garnish

• Ladle the soup into bowls and top with your favorite garnishes: shredded cheese, sour cream, fresh cilantro, or sliced jalapeños for a kick.
• Serve with warm tortillas, cornbread, or crusty bread for a complete meal.

Serving Suggestions

• Cornbread: The perfect side to soak up all that rich, flavorful broth.
• Steamed Rice: Add a scoop of rice for an even heartier bowl.
• Warm Tortillas: Soft flour or corn tortillas are great for dipping.

Tips for the Best Soup

1. Use Fresh or Canned Beans: If using dried pinto beans, soak and cook them beforehand to ensure they’re tender.
2. Add Veggies: Toss in diced bell peppers, zucchini, or corn for extra texture and nutrients.
3. Make it Spicier: Add a pinch of cayenne pepper, sliced jalapeños, or hot sauce to turn up the heat.
4. Meal Prep Friendly: This soup reheats beautifully and tastes even better the next day.

Storage and Reheating

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze for up to 3 months in portioned containers. Thaw in the fridge overnight before reheating.
• Reheat: Warm gently on the stovetop over low heat, stirring occasionally. Add a splash of broth if needed to thin the soup.

Final Thoughts

This Pinto Beans, Green Chile, and Beef Soup is everything you want in a comforting, slow-cooked meal—hearty, flavorful, and so simple to make. Whether you’re feeding a crowd or meal prepping for the week, it’s a recipe you’ll turn to again and again.

Let me know how it turns out for you! Don’t forget to add your favorite garnishes and share your delicious bowl with family and friends. Enjoy! 🍲✨