Instructions
1. Brown the Beef:
- Heat a large pot or Dutch oven over medium heat.
- Add the ground beef and cook until browned, breaking it into crumbles. If the beef is lean, add olive oil to prevent sticking.
- Drain any excess grease.
2. Sauté the Aromatics:
- Add the diced onion to the pot and sauté for 3–5 minutes until softened.
- Stir in the garlic and cook for another minute, until fragrant.
3. Build the Soup Base:
- Stir in the green chiles, diced tomatoes, and pinto beans.
- Add the cumin, smoked paprika, chili powder (if using), salt, and pepper.
4. Add the Broth:
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- Pour in the beef broth and stir to combine. Bring the soup to a gentle boil.
- Reduce the heat to low and simmer for 15–20 minutes to allow the flavors to meld.
5. Optional Additions:
- Stir in the frozen corn during the last 5 minutes of cooking for a touch of sweetness.
6. Serve:
- Ladle the soup into bowls and garnish with fresh cilantro.
- Serve with lime wedges for a tangy finish and pair with cornbread, tortillas, or crusty bread on the side.
Tips and Variations
- Spice Level: Adjust the heat by choosing mild or spicy green chiles. Add chili powder or cayenne for an extra kick.
- Beans: Substitute or mix in black beans, kidney beans, or cannellini beans for variety.
- Vegetarian Option: Skip the beef and use vegetable broth. Add diced zucchini or mushrooms for extra heartiness.
- Toppings: Customize with shredded cheese, sour cream, diced avocado, or tortilla chips for added flavor and texture.
Why You’ll Love It
- Smoky and Flavorful: The spices and green chiles create a bold and satisfying flavor profile.
- Quick and Easy: Perfect for busy nights, with simple prep and one-pot convenience.
- Customizable: Tailor the soup to your spice tolerance and favorite toppings.
- Great for Leftovers: Tastes even better the next day as the flavors continue to meld.
Enjoy this Pinto Bean, Green Chile, and Beef Soup as a comforting meal that’s perfect for feeding a crowd or meal prepping for the week. Let me know how it turns out! 🍲✨😊
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