This Pinto Beans, Green Chile, and Beef Soup is a cozy, hearty bowl of Southwestern comfort. Tender pinto beans, seasoned ground beef, and layers of green chile flavor simmer together into a rich, satisfying soup that’s perfect for busy weeknights or laid-back weekends. Toss everything in the slow cooker and let it do the work while you get on with your day.
Ingredients
1 lb ground beef
1 medium onion, diced
4 cups cooked pinto beans (or 2 cans, 15 oz each, drained and rinsed)
1 can (10 oz) diced tomatoes with green chilies (such as Rotel)
1 can (4 oz) diced green chilies
2 cups beef broth
1 teaspoon chili powder
Salt and pepper, to taste
Optional toppings: shredded cheese, sour cream, chopped cilantro
Instructions
Brown the beef: In a large skillet over medium heat, cook the ground beef with the diced onion, breaking up the meat with a spoon, until the beef is browned and the onions are soft, 6–8 minutes.
Drain: Carefully drain off any excess fat from the skillet, if necessary.
Transfer to slow cooker: Add the cooked beef and onions to the slow cooker crock.
Add remaining ingredients: Stir in the pinto beans, diced tomatoes with green chilies, diced green chilies, beef broth, and chili powder until everything is well combined.
Slow cook: Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until the soup is hot throughout and the flavors have melded.
Season: Taste the soup and season with salt and pepper as needed. Add extra chili powder or a dash of hot sauce if you like more heat.
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