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In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain excess fat.
Add chopped onion and garlic. Sauté for 3–4 minutes until softened.
Stir in pinto beans, diced tomatoes, green chiles, and beef broth.
Season with cumin, paprika, salt, and pepper.
Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally.
Serve hot with your favorite toppings.
Serving and Storage Tips:
Serve with cornbread, tortilla chips, or crusty bread for a full meal.
Store leftovers in the fridge for up to 4 days.
Freeze in airtight containers for up to 3 months; reheat on the stove or microwave.
Variations:
Use kidney beans or black beans instead of pinto beans.
Add a cup of corn for sweetness and texture.
For a spicier soup, add a chopped jalapeño or a dash of cayenne pepper.
FAQ:
Can I make this in a slow cooker?
Yes! Brown the beef and onion first, then transfer all ingredients to a slow cooker. Cook on low for 6–7 hours.
Can I use fresh green chiles?
Absolutely. Roast and dice about 2–3 fresh green chiles.
Is this soup gluten-free?
Yes, all ingredients are naturally gluten-free. Just check labels on canned goods to be sure.
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