Hearty Pinto Bean, Green Chile & Beef Soup

Instructions

Cook the ground beef. In a large pot, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon as it cooks. Brown the beef until it’s fully cooked and no longer pink.
Sauté the vegetables. Add the chopped onion and minced garlic to the pot with the beef. Sauté for about 5 minutes, or until the onion softens and becomes translucent.
Add the spices. Stir in the diced green chilies, cumin, chili powder, salt, and pepper. Cook for an additional 2 minutes to allow the spices to bloom and infuse the meat and vegetables with flavor.
Simmer the soup. Add the drained and rinsed pinto beans and beef broth to the pot. Stir to combine and bring the soup to a simmer. Let it cook for 20-25 minutes to allow the flavors to meld and the soup to thicken slightly.
Garnish and serve. Once the soup is ready, ladle it into bowls and garnish with fresh cilantro for a burst of flavor. Serve hot and enjoy!