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- 1 lb ground beef - 1 cup pinto beans, soaked overnight and drained - 2 cups green chiles, roasted and chopped - 1 medium onion, finely diced - 2 cloves garlic, minced - 4 cups beef broth - 1 can (14 oz) diced tomatoes, undrained - Shredded cheese - Diced avocado - Sour cream - Fresh cilantro - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and freshly ground black pepper Gather these ingredients before you start cooking. The ground beef gives the soup a hearty base. Pinto beans add a creamy texture and a boost of fiber. The green chiles bring a nice kick. Use mild chiles if you prefer less heat. Diced tomatoes add sweetness and moisture. Onions and garlic bring depth to the flavor. Beef broth ties it all together, making your soup rich and savory. For toppings, shredded cheese adds creaminess, while diced avocado offers a fresh touch. Sour cream can cool the heat, and cilantro gives a burst of flavor. Feel free to mix and match these toppings. Adjust the spices to your taste. Cumin and chili powder give warmth and earthiness, while salt and pepper enhance all the flavors. With these ingredients ready, you will create a comforting bowl of Pinto Bean Green Chile Beef Soup. - Soaking pinto beans: Start by soaking 1 cup of pinto beans overnight. This helps them cook faster and makes them soft. The next day, drain the beans and set them aside. - Roasting and chopping green chiles: Next, you will need 2 cups of green chiles. If you want a mild soup, choose mild chiles. For a spicier kick, go for the hot ones. Roast them on a grill or stovetop until the skin blisters. Once cooled, chop them into small pieces. - Sautéing onions and garlic: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced onion and 2 minced garlic cloves. Sauté them for about 3-4 minutes. You want the onion to turn soft and fragrant. - Browning ground beef: Now, turn the heat to medium-high. Add 1 pound of ground beef to the pot. Use a wooden spoon to break it apart. Cook until the beef is brown and no longer pink, about 5-7 minutes. If there is extra fat, drain it away. - Combining ingredients and simmering: Stir in your roasted green chiles, soaked pinto beans, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1 can of diced tomatoes (with juice), and 4 cups of beef broth. Mix everything well. Increase the heat to bring the soup to a gentle boil. When it boils, lower the heat and let it simmer uncovered for about 45 minutes. This helps the beans soften and the flavors blend. - Tasting and seasoning: After simmering, taste the soup. Add salt and freshly ground black pepper to make it just right for you. - Serving instructions: When the beans are tender and the soup looks rich, take it off the heat. Ladle the soup into bowls. For a nice touch, garnish with fresh cilantro. You can also add toppings like shredded cheese, diced avocado, or sour cream. Serve with warm bread for a cozy meal! To make your soup shine, pick the right green chiles. You can choose between mild or hot. If you like heat, go for hot chiles. If you want a gentle kick, choose mild. This choice shapes the overall taste. When browning the beef, start with a hot pot. This helps the meat caramelize well. Stir the beef often to break it apart. This gets a nice brown color and adds flavor. For sautéing vegetables, use medium heat. This allows the onions and garlic to soften without burning. Cook them until they are clear and fragrant. This step builds the soup's base flavor. To prevent beans from sticking, stir often. As the soup simmers, the beans can settle to the bottom. Keep an eye on it and give it a gentle mix. This helps the beans cook evenly. When serving, ladle the soup into bowls. This makes it look inviting. Pair it with warm bread or crispy chips for dipping. The crunch adds a fun texture. For garnish, sprinkle fresh cilantro on top. You can also add shredded cheese or diced avocado. These toppings not only look great but add flavor. A dollop of sour cream can make it even creamier. {{image_4}} For a vegetarian option, swap ground beef for a plant-based meat substitute. You can also use extra beans or lentils for protein. This keeps the soup hearty and filling. To make it gluten-free, ensure that your beef broth is labeled as gluten-free. Many brands offer options that fit this need. You can easily change the flavors of your soup. Try adding spices like smoked paprika or cayenne for extra heat. For a unique twist, mix in fresh herbs such as oregano or thyme. Don’t forget about the vegetables! Adding chopped bell peppers or corn can boost both flavor and nutrition. To give your soup a Southwest flair, toss in some diced jalapeños or a splash of lime juice. You can also use chipotle peppers for a smoky touch. If you want to enhance the Mexican flavors, consider adding fresh cilantro and a sprinkle of queso fresco. These additions make the dish even more vibrant and tasty. To store leftover soup, let it cool first. Pour the soup into an airtight container. Seal it tightly and place it in the fridge. This soup stays fresh for up to three days. When ready to eat, check for any off smells or changes in color. If it seems fine, you’re good to go! Freezing the soup is easy. First, cool it completely. Then, use freezer-safe containers or bags. Leave some space at the top for expansion. Label each container with the date. The soup can freeze well for up to three months. When you're ready to eat, just take it out and thaw it in the fridge overnight. For reheating, you have a few good options. The stove is my favorite. Pour the soup into a pot and heat it over medium-low heat. Stir often until it’s hot. You can also use the microwave. Place the soup in a microwave-safe bowl and cover it with a paper towel. Heat it in short bursts, stirring in between. This keeps the texture nice and avoids hot spots. Enjoy the flavors as they come back to life! Yes, you can use canned pinto beans. They save time and are easy to use. Just rinse them well before adding to the soup. This will help remove excess salt and keep flavors fresh. If you don’t have green chiles, use bell peppers or jalapeños. You can also use canned green chilies if you have them. These options will still give your soup a nice flavor. To spice up your soup, add more green chiles. You can also sprinkle in cayenne pepper or hot sauce. Adjust it slowly to find the heat level you like best. This soup goes great with warm crusty bread or tortilla chips. You might also enjoy it with a fresh salad or cornbread. These sides add texture and balance to your meal. The soup lasts about three to four days in the fridge. Just keep it in an airtight container. For longer storage, consider freezing it for up to three months. This blog post guides you through making a hearty Pinto Bean Green Chile Beef Soup. You learned about the key ingredients, cooking steps, and tips to enhance flavor. My final thought? Experiment with toppings and variations. This soup fits any taste. Try it your way, whether vegetarian or spiced up. Enjoy the rich flavors and comforting warmth of this dish. Store and reheat leftovers for even more delicious meals. Get ready to impress your family and friends with this easy recipe!

Pinto Bean Green Chile Beef Soup

Warm up with a delicious bowl of Pinto Bean Green Chile Beef Soup! This hearty recipe combines ground beef, pinto beans, and roasted green chiles for a comforting meal that's packed with flavor. Easy to make in just one pot, it's perfect for family dinners or meal prep. Discover the full recipe and learn how to elevate your soup game. Click through for all the tasty details and serve up some cozy comfort today!
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Ingredients
  

1 lb ground beef

1 cup pinto beans, soaked overnight and drained

2 cups green chile, roasted and chopped (choose mild or hot based on your heat preference)

1 medium onion, finely diced

2 cloves garlic, minced

4 cups beef broth

1 can (14 oz) diced tomatoes, undrained

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and freshly ground black pepper to taste

Fresh cilantro leaves for garnish

Optional toppings: shredded cheese, diced avocado, and sour cream

Instructions
 

In a large pot, heat the olive oil over medium heat. Once the oil is shimmering, add the diced onion and minced garlic. Sauté for approximately 3-4 minutes, or until the onion becomes translucent and fragrant.

    Turn the heat up to medium-high. Add the ground beef to the pot, using a wooden spoon to break it apart as it cooks. Cook the beef for about 5-7 minutes, or until it is browned and no longer pink. If there is excess fat, carefully drain it from the pot.

      With the beef cooked through, stir in the roasted green chiles, soaked pinto beans, ground cumin, chili powder, diced tomatoes (with their juice), and beef broth. Mix all ingredients thoroughly to ensure even distribution.

        Increase the heat and bring the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for around 45 minutes. Stir occasionally to prevent sticking. During this time, the beans will soften, and the flavors will meld together beautifully.

          After simmering, taste the soup and adjust the seasoning with salt and freshly ground black pepper according to your preference.

            Once the beans are tender and the soup is rich and flavorful, take it off the heat and get ready to serve!

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8

                - Presentation Tips: Ladle the hearty soup into individual bowls. For an eye-catching finish, garnish each serving with fresh cilantro and add your choice of optional toppings like shredded cheese, creamy avocado, or a dollop of sour cream. Serve alongside warm crusty bread for the perfect dipping experience!