**Introduction**
There’s nothing quite like a warm, hearty bowl of soup to soothe the soul, especially when it’s packed with bold flavors and wholesome ingredients. This Slow Cooker Pinto Beans, Green Chile, and Beef Soup is the ultimate comfort food, combining tender ground beef, creamy pinto beans, and the smoky heat of green chilies. Perfect for busy weeknights or lazy weekends, this dish is as easy to prepare as it is delicious.
Whether you’re feeding a crowd or meal prepping for the week, this soup is a versatile and satisfying option. The slow cooker does most of the work, allowing the flavors to meld together beautifully while you go about your day. With just a handful of simple ingredients, you can create a meal that’s both nourishing and full of Southwestern-inspired flair.
**Ingredients**
To make this flavorful soup, you’ll need ground beef, diced onion, cooked pinto beans (or canned beans for convenience), diced tomatoes with green chilies (like Rotel), diced green chilies, beef broth, and chili powder. Optional toppings like shredded cheese, sour cream, cilantro, avocado, or lime wedges can add a fresh, creamy, or tangy finish to your bowl.
**Instructions**
Start by browning the ground beef in a skillet over medium heat. Add the diced onion and cook until the beef is no longer pink and the onion is softened. Drain any excess fat to keep the soup from becoming greasy.
Transfer the beef and onion mixture to your slow cooker. Add the cooked pinto beans, diced tomatoes with green chilies (including the liquid), diced green chilies (also with their liquid), beef broth, and chili powder. Stir everything together to ensure the ingredients are well combined.
Cover the slow cooker and set it to cook on low for six to eight hours or on high for three to four hours. The longer cooking time allows the flavors to deepen and meld together beautifully.
About halfway through the cooking time, give the soup a gentle stir to ensure everything is cooking evenly. This is also a good time to taste and adjust the seasoning, adding more salt, pepper, or chili powder if needed.
Once the soup is done cooking, let it rest for about ten minutes before serving. This allows the flavors to settle and the soup to thicken slightly.
Ladle the soup into bowls and top with your favorite garnishes. Shredded cheese, a dollop of sour cream, fresh cilantro, avocado slices, or a squeeze of lime juice can elevate the dish and add a burst of freshness.
Serve the soup with warm tortillas, crusty bread, or a side of rice for a complete meal. Enjoy the rich, comforting flavors of this hearty dish!
**How to Make**
To make this soup, begin by preparing your ingredients. Dice the onion, drain and rinse the pinto beans if using canned, and gather the rest of your ingredients. Browning the beef and onion is the first step, ensuring the beef is fully cooked and the onion is softened.
Once the beef and onion are ready, transfer them to the slow cooker. Add the pinto beans, diced tomatoes with green chilies, diced green chilies, beef broth, and chili powder. Stir everything together to combine.
Set your slow cooker to low for six to eight hours or high for three to four hours. The longer cooking time allows the flavors to develop fully, creating a rich and satisfying soup.
About halfway through the cooking process, give the soup a gentle stir. This helps distribute the flavors evenly and ensures everything cooks uniformly.
After the cooking time is up, let the soup rest for about ten minutes. This step allows the soup to thicken slightly and the flavors to settle.
When ready to serve, ladle the soup into bowls and add your favorite toppings. Shredded cheese, sour cream, cilantro, avocado, or lime wedges all make excellent additions.
Pair the soup with warm tortillas, crusty bread, or rice for a complete and comforting meal.
**Variations**
For a spicier version, use hot diced green chilies or add a pinch of cayenne pepper. If you prefer a milder flavor, opt for mild green chilies and reduce the amount of chili powder.
Vegetarians can substitute the ground beef with plant-based ground meat or extra beans, such as black beans or kidney beans. Use vegetable broth instead of beef broth for a fully vegetarian option.
For a smokier flavor, add a teaspoon of smoked paprika or a dash of liquid smoke. This will give the soup a deeper, more complex taste.
If you’re short on time, you can make this soup on the stovetop. Simply simmer all the ingredients in a large pot for about 30–40 minutes, stirring occasionally.
To make the soup creamier, stir in a half cup of heavy cream or coconut milk during the last 30 minutes of cooking. This adds a rich, velvety texture to the dish.
For a chunkier soup, add diced potatoes, carrots, or bell peppers along with the other ingredients. These vegetables will cook down and add extra heartiness to the dish.
If you’re a fan of cheese, stir in a cup of shredded cheddar or Monterey Jack cheese during the last 30 minutes of cooking. This will create a cheesy, gooey texture that’s irresistible.
**Tips**
For the best flavor, use freshly cooked pinto beans if you have the time. If using canned beans, be sure to drain and rinse them thoroughly to remove excess sodium.
If you prefer a soupier consistency, add an extra half to one cup of beef broth. This will make the soup lighter and more broth-based.
To save time, you can brown the beef and onion the night before and store them in the refrigerator. In the morning, simply add them to the slow cooker with the other ingredients.
For extra depth of flavor, add minced garlic or a teaspoon of cumin when browning the beef. These ingredients will enhance the overall taste of the soup.
If you like a bit of heat, consider adding a diced jalapeño or a pinch of red pepper flakes along with the green chilies.
To make this soup even more filling, serve it over a scoop of cooked rice or quinoa. This adds a hearty base and makes the meal more substantial.
Leftovers can be stored in the refrigerator for up to four days or frozen for up to three months. The flavors will continue to develop, making the soup even more delicious the next day.
**How to Store**
Store any leftover soup in an airtight container in the refrigerator for up to four days. Reheat it on the stovetop or in the microwave, adding a splash of beef broth if the soup has thickened too much.
For longer storage, freeze the soup in portion-sized containers for up to three months. Thaw it overnight in the refrigerator before reheating.
**Conclusion**
This Slow Cooker Pinto Beans, Green Chile, and Beef Soup is a true crowd-pleaser, offering a perfect balance of hearty ingredients and bold flavors. It’s a dish that’s as easy to make as it is satisfying, making it a go-to recipe for busy days or cozy nights at home.
Whether you’re serving it to family or friends, this soup is sure to warm hearts and fill bellies. With its endless variations and simple preparation, it’s a recipe you’ll turn to again and again. So grab your slow cooker and get ready to enjoy a bowl of pure comfort!