Slow Cooker Pinto Beans, Green Chile, and Beef Soup

Warm, hearty, and packed with bold flavors — this Slow Cooker Pinto Beans, Green Chile, and Beef is a true comfort meal!

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
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños

Instructions:

1. Brown the Beef:
   In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up with a spoon as it cooks. Drain any excess fat.
2. Add Onion:
   Add the diced onion to the skillet with the beef and sauté for 3–4 minutes, until the onion is soft and translucent.
3. Transfer to Slow Cooker:
   Transfer the cooked beef and onions to your slow cooker.
4. Add Remaining Ingredients:
   Add the cooked pinto beans, diced tomatoes with green chilies, diced green chilies, beef broth, chili powder, cumin, garlic powder, salt, and pepper. Stir well to combine.
5. Cook:
   Cover and cook on low for 6–7 hours or high for 3–4 hours, allowing the flavors to meld together.
6. Serve:
   Ladle the hot soup into bowls and top with your favorite toppings like shredded cheese, a dollop of sour cream, fresh cilantro, and sliced jalapeños.
7. Enjoy!
   Serve with warm tortillas, cornbread, or crusty bread for a satisfying meal.