Tamale Soup
A warm and hearty tamale soup made with beef tamales, black beans, and corn, perfect for any day.
Ingredients
Main Ingredients
- 2 cans beef tamales in chili sauce
- 1 can black beans (do not drain)
- 1 can corn (drained)
- 1 can diced tomatoes with green chiles (do not drain)
- 1 can tomato paste
- 2 cups chicken broth
- 1 package taco seasoning
- Optional toppings: shredded cheese, sliced avocado, fresh cilantro
Instructions
- Open the cans of beef tamales and carefully remove the paper wrappers from each tamale. Discard the wrappers and cut each tamale into quarters. Tip: Use kitchen scissors for a quick and easy cut.
- In a small soup pot, combine the cut-up beef tamales, black beans, corn, diced tomatoes, tomato paste, chicken broth, and taco seasoning. Stir well to mix all the ingredients.
- Place the pot over medium heat and bring the mixture to a low boil. Once boiling, reduce the heat and let it simmer for 20 minutes, stirring occasionally to prevent sticking. Tip: Keep an eye on the heat to ensure it doesn't boil over.
- After 20 minutes, ladle the soup into bowls. If desired, top with shredded cheese, sliced avocado, or fresh cilantro for added flavor.
Notes
For a spicier kick, consider adding some diced jalapeños or a dash of hot sauce. This soup can be made ahead of time and stored in the refrigerator for up to 3 days.