Pinto Beans, Green Chile and Beef soup

Ingredients

1 pound ground beef

1 tablespoon olive oil (optional, if beef is lean)

1 medium onion, diced

3 garlic cloves, minced

2 cups cooked pinto beans (or 1 can, 15 oz, drained and rinsed)

1 can (4 oz) diced green chiles (mild or hot, depending on preference)

1 can (14.5 oz) diced tomatoes (with juices)

4 cups beef broth (or chicken/vegetable broth)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder (optional, for heat)

Salt and pepper, to taste

1 cup frozen corn (optional, for sweetness)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Directions

1. Brown the Beef:

Heat a large pot or Dutch oven over medium heat.

Add the ground beef and cook until browned, breaking it into crumbles. If the beef is lean, add olive oil to prevent sticking.

Drain any excess grease.

2. Sauté the Aromatics:

Add the diced onion to the pot and sauté for 3–5 minutes until softened.

Stir in the garlic and cook for another minute, until fragrant.

3. Build the Soup Base:

Stir in the green chiles, diced tomatoes, and pinto beans.

Add the cumin, smoked paprika, chili powder (if using), salt, and pepper.

4. Add the Broth:

Pour in the beef broth and stir to combine. Bring the soup to a gentle boil.

Reduce the heat to low and simmer for 15–20 minutes to allow the flavors to meld.

5. Optional Additions:

Stir in the frozen corn during the last 5 minutes of cooking for a touch of sweetness.

6. Serve:

Ladle the soup into bowls and garnish with fresh cilantro.

Serve with lime wedges for a tangy finish and pair with cornbread, tortillas, or crusty bread on the side.