Of course! This Pinto Beans, Green Chile, and Beef Soup is a robust, Southwestern-inspired meal that’s full of flavor and incredibly easy to make. It’s like a heartier, more aromatic cousin to chili.
Why You’ll Love This Recipe
· Deep, Smoky Flavor: The combination of roasted green chiles and spices creates a complex, satisfying taste.
· Hearty & Filling: Packed with protein and fiber from the beef and beans, it’s a complete meal in a bowl.
· Perfect for a Crowd: This recipe makes a generous amount, ideal for leftovers or feeding family and friends.
· Set It and Forget It: The slow cooker does the heavy lifting, developing the flavors over hours.
Pinto Beans, Green Chile, and Beef Soup
Prep time: 20 minutes | Cook time: 6-8 hours on Low | Serves: 6-8
Ingredients
For the Soup Base:
· 1.5 lbs beef stew meat (chuck roast, cut into 1-inch cubes)
· 1 large yellow onion, diced
· 4 cloves garlic, minced
· 1 pound (about 2.5 cups) dry pinto beans, rinsed and picked over
· 1 (4 oz) can diced green chiles (mild or hot, depending on your preference)
· 1 (14.5 oz) can diced tomatoes, undrained
· 8 cups (64 oz) low-sodium beef broth
· 2 teaspoons ground cumin
· 1 teaspoon dried oregano (preferably Mexican oregano)
· 1 teaspoon smoked paprika
· ½ teaspoon chipotle powder or ancho chile powder (optional, for heat)
· 1 bay leaf
· 1 teaspoon kosher salt
· ½ teaspoon black pepper
For the Finish & Garnish:
· Juice of 1 lime
· ¼ cup fresh cilantro, chopped
· Toppings: Sour cream, shredded cheese (cheddar or Monterey Jack), sliced avocado, tortilla chips or strips.
Instructions
- Sear the Beef (Optional but Recommended): Pat the beef stew meat dry with a paper towel. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides. This step adds a deep, rich flavor to the soup.
- Combine in Slow Cooker: Transfer the seared beef (or raw beef if skipping searing) to the slow cooker. Add the rinsed dry pinto beans, diced onion, garlic, diced green chiles, and diced tomatoes with their juices.
- Add Broth and Seasonings: Pour in the beef broth. Add the cumin, oregano, smoked paprika, chipotle powder (if using), bay leaf, salt, and pepper. Stir everything to combine.
- Cook: Cover and cook on LOW for 8-9 hours or on HIGH for 5-6 hours. The soup is done when the beef is fork-tender and the pinto beans are completely soft.
- Final Touches: Once cooked, remove the bay leaf. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning with more salt and pepper if needed.
- Serve: Ladle the hot soup into bowls and let everyone top their portion with sour cream, shredded cheese, avocado, and crushed tortilla chips.
Recipe Notes & Variations
· Using Canned Beans: If you’re short on time, you can use canned beans. Substitute the 1 lb of dry pinto beans with 3-4 (15 oz) cans of pinto beans, rinsed and drained. Because the beans are already cooked, add them during the last 30-60 minutes of cooking to prevent them from becoming mushy.
· Spice Level: This recipe is moderately mild. To increase the heat, use hot diced green chiles, add a finely chopped jalapeño (seeds removed for less heat) with the onions, or increase the amount of chipotle powder.
· Using Ground Beef: Brown 1.5 lbs of ground beef with the onion and garlic, drain the excess fat, and then add it to the slow cooker. The cooking time can be reduced to 4-6 hours on Low since the beef is already cooked.
· Thicker Soup: For a thicker, stew-like consistency, you can mash some of the beans against the side of the slow cooker pot with a spoon before serving. Alternatively, mix 2 tablespoons of masa harina (corn flour) or all-purpose flour with ¼ cup of cold water to make a slurry. Stir this into the soup during the last 30 minutes of cooking on High.
· Storing and Reheating: This soup stores and reheats beautifully. It will thicken in the fridge. Store in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a little water or broth if it’s too thick.
Enjoy this warm, comforting taste of the Southwest