Pinto Bean, Green Chile, and Beef Soup Directions:
- In a large pot or Dutch oven over medium heat, cook the ground beef until browned, breaking it into crumbles. If using lean beef, add olive oil to prevent sticking. Drain any excess grease.
- Add the diced onion to the pot and sauté for 3–5 minutes until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced green chiles, diced tomatoes, and pinto beans to the pot.
- Season with ground cumin, smoked paprika, chili powder (if using), salt, and pepper.
- 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.
- If using, add the frozen corn during the last 5 minutes of cooking for a touch of sweetness.
- Ladle the soup into bowls and garnish with fresh cilantro.
- Serve with lime wedges for a tangy finish.
WW Points Calculation:
- Ground Beef (1 pound, 93% lean): 16 points
- Olive Oil (1 tablespoon): 4 points
- Onion (1 medium): 0 points
- Garlic (3 cloves): 0 points
- Pinto Beans (2 cups cooked or 1 can, 15 oz): 0 points
- Diced Green Chiles (4 oz can): 0 points
- Diced Tomatoes (14.5 oz can): 0 points
- Beef Broth (4 cups): 0 points
- Ground Cumin (1 teaspoon): 0 points
- Smoked Paprika (1 teaspoon): 0 points
- Chili Powder (½ teaspoon, optional): 0 points
- Salt and Pepper: 0 points
- Frozen Corn (1 cup, optional): 3 points
- Fresh Cilantro: 0 points
- Lime Wedges: 0 points
Total Points: 23 points (without corn)
Servings: 8
Per Serving: 2.87 points (without corn)
Nutrition Information (per serving):
- Calories: 200
- Fat: 10g
- Protein: 22g
- Carbohydrates: 10g
- Sugar: 3g
- Sodium: 600mg
I'm await your comments! Enjoy!
