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Easy Pinto Beans Green Chili and Beef Soup - Hearty, Cozy, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound ground beef (85–90% lean)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cans (15 ounces each) pinto beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles (mild or medium)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes (or regular)
  • 4 cups beef broth (low sodium preferred)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika (optional but great)
  • 1 bay leaf
  • 2 tablespoons olive oil (if needed)
  • Salt and black pepper, to taste
  • Fresh lime (for serving)
  • Optional toppings: chopped cilantro, sliced green onions, shredded cheese, sour cream, tortilla chips

Method
 

  1. Brown the beef: Heat a large pot over medium-high. Add the ground beef and cook, breaking it up, until browned with crispy bits, about 5–7 minutes. Spoon off excess fat if needed, leaving about 1 tablespoon in the pot.
  2. Soften aromatics: Add diced onion and a pinch of salt. Cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
  3. Season the base: Stir in cumin, oregano, and smoked paprika. Toast the spices for 30 seconds to wake up their flavor.
  4. Build the soup: Add pinto beans, green chiles, diced tomatoes with juices, beef broth, and the bay leaf. Stir and bring to a gentle boil.
  5. Simmer: Reduce heat to medium-low and simmer 12–15 minutes. Taste and season with salt and pepper. If you want it thicker, lightly mash some beans against the pot with a spoon.
  6. Finish: Remove the bay leaf. Squeeze in a little fresh lime for brightness. Ladle into bowls and add your favorite toppings.