This Slow Cooker Pinto Beans, Green Chile, and Beef Soup is the ultimate comfort food, combining tender beans, flavorful green chilies, and savory ground beef in a hearty, slow-cooked meal. Perfect for busy days, this recipe is as easy as it is delicious—just toss everything into your slow cooker and let the magic happen!
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 toppings: Shredded cheese, sour cream, chopped cilantro, or sliced jalapeños
Why You’ll Love This Recipe
- Hearty and Filling: Packed with protein and bold flavors.
- Simple Ingredients: Made with pantry staples.
- Perfect for Meal Prep: Tastes even better the next day!
- Customizable: Add extra heat or veggies to make it your own.
How to Make Slow Cooker Pinto Beans, Green Chile, and Beef Soup
1. Brown the Ground Beef
- Heat a skillet over medium heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion is softened.
- Drain any excess grease and transfer the beef mixture to the slow cooker.
2. Assemble the Ingredients
- Add the pinto beans, diced tomatoes with green chilies, beef broth, cumin, chili powder, garlic powder, salt, and black pepper to the slow cooker. Stir to combine.
3. Cook Low and Slow
- Cover and cook on low for 6-7 hours or high for 3-4 hours, stirring occasionally.
4. Taste and Adjust
- Taste the soup and adjust the seasoning with additional salt, pepper, or spices as needed.
5. Serve and Garnish
- Ladle the soup into bowls and garnish with your favorite toppings: shredded cheese, a dollop of sour cream, fresh cilantro, or sliced jalapeños for some heat.
Serving Suggestions
- Cornbread: Perfect for soaking up the flavorful broth.
- Tortilla Chips: Add a crunchy element to your bowl.
- Rice or Quinoa: Serve over a scoop of rice or quinoa for an extra hearty meal.
Tips for the Best Pinto Beans, Green Chile, and Beef Soup
- Use Fresh or Canned Beans: If using dried pinto beans, soak and cook them beforehand to ensure they’re tender.
- Make It Spicy: Add a pinch of cayenne or a chopped jalapeño for more heat.
- Include Extra Veggies: Toss in corn, bell peppers, or zucchini for added texture and flavor.
- Cheesy Twist: Stir in shredded cheddar or pepper jack cheese during the last 10 minutes for a creamy finish.
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stovetop over low heat, stirring occasionally. Add a splash of broth if needed to thin the soup.
Final Thoughts
This Slow Cooker Pinto Beans, Green Chile, and Beef Soup is a cozy, flavor-packed dish that’s perfect for any occasion. Whether you’re serving it on a busy weeknight or as a comforting weekend meal, it’s sure to satisfy everyone at the table.
Let me know how it turns out for you—and don’t forget to share your favorite toppings or creative twists! 🍲✨