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A close-up shows a bowl of hearty Pinto Beans, Green Chile & Beef Soup, highlighting the rich broth and colorful ingredients.

Best Pinto Beans Green Chile Beef Soup

This hearty pinto bean soup combines tender beef, flavorful green chiles, and aromatic spices for a comforting and satisfying meal. The key to success lies in properly soaking the beans, searing the beef for maximum flavor, and simmering the soup low and slow to allow the flavors to meld together.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: Southwestern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dry pinto beans, rinsed
  • 1 tablespoon olive oil
  • 1.5 pounds beef chuck roast, cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 8 cups beef broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • Salt to taste
  • Black pepper to taste
  • Optional: shredded cheddar cheese for topping
  • Optional: sour cream for topping
  • Optional: chopped cilantro for topping
  • Optional: avocado slices for topping
  • Optional: lime wedges for topping

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Ladle

Method
 

  1. Soak the beans: Place the rinsed pinto beans in a large pot and cover with at least 8 cups of cold water. Let soak overnight, or for at least 8 hours. Drain and rinse the beans.
  2. Sear the beef: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Season the beef cubes with salt and pepper. Working in batches, sear the beef on all sides until browned. Remove the beef from the pot and set aside.
  3. Sauté the aromatics: Add the chopped onion and green bell pepper to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Combine ingredients: Add the drained and rinsed pinto beans, seared beef, diced green chiles, diced tomatoes, beef broth, cumin, chili powder, and oregano to the pot. Stir to combine.
  5. Simmer: Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 2-3 hours, or until the pinto beans are tender. Stir occasionally to prevent sticking. The longer it simmers, the more the flavors meld together.
  6. Adjust seasoning: Taste and adjust seasoning with salt and pepper as needed.
  7. Serve: Ladle the soup into bowls and top with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped cilantro, avocado slices, and a squeeze of lime juice.

Notes

For a thicker soup, you can mash some of the beans against the side of the pot before serving. If you don't have time to soak the beans overnight, you can use the quick-soak method: Place the beans in a pot, cover with water, bring to a boil, and boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse the beans before using. Leftover soup can be stored in the refrigerator for up to 3 days or frozen for longer storage. Consider serving with a side of cornbread or baked ground beef tacos for a complete meal.