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Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef (or cubed stew beef) and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Drain any excess fat if needed.
Sauté the Aromatics:
Add the chopped onion to the pot and cook for 2-3 minutes, until softened. Add the minced garlic and cook for an additional 1 minute, until fragrant.
Add the Vegetables and Spices:
Stir in the pinto beans, diced tomatoes (with their juice), green chiles, and corn (if using). Then, sprinkle in the ground cumin, chili powder, smoked paprika, salt, and pepper. Stir everything to combine.
Simmer the Soup:
Pour in the beef broth and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer, uncovered, for 30-40 minutes, allowing the flavors to meld together. Stir occasionally.
Finish the Soup:
Taste the soup and adjust the seasoning if necessary. If you like a bit of tang, add the lime juice at this point. If the soup is too thick, you can add more broth to reach your desired consistency.
Serve:
Ladle the soup into bowls and garnish with fresh cilantro. If desired, top with crumbled tortilla chips or a dollop of sour cream for extra flavor and texture.
Serving and Storage Tips:
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