Tamale Soup Recipe
Tamale Soup is a delicious and hearty dish that combines the comforting flavors of traditional tamales with a rich, savory broth. This easy-to-make soup features ground beef, vibrant vegetables, and tender tamale pieces, all simmered together to create a satisfying meal.
Perfect for chilly evenings, it offers a delightful blend of textures and flavors, topped with your favorite cheese and fresh cilantro for an extra touch. Enjoy a bowl of this warming soup that brings a taste of Mexican comfort food right to your table!
Tamale Soup Recipe
Ingredients:
1 lb ground beef
1 cup chopped onion
1 cup chopped green bell pepper
1 (14 oz) can stewed tomatoes
1 (14 oz) can Rotel tomatoes
1 can pinto beans, undrained
1 (14 oz) can corn, drained
1 (14 oz) can beef broth
2 (15 oz) cans beef tamales in chili sauce OR 3 to 4 homemade tamales plus 1 can enchilada sauce
1 can white hominy, drained
Cumin, to taste (optional)
Cilantro, to taste (optional)
Grated cheese for topping (e.g., Colby Jack)
Fresh cilantro for garnish
Instructions:
Prepare the Tamales: Remove the paper or husks from the tamales and chop them into 1-inch bite-sized pieces. Set aside, reserving any sauce.
Cook the Beef: In a large skillet, cook the ground beef with the chopped onion and green bell pepper over medium heat until the beef is fully cooked. Drain any excess fat and transfer the mixture to a large soup pot.
Add Ingredients: To the pot, add the stewed tomatoes, Rotel tomatoes, pinto beans (with liquid), corn, beef broth, and hominy. Stir to combine and bring to a simmer. Let it cook uncovered for about 20 minutes.
Incorporate Tamales: Stir in the chopped tamale pieces and 1/2 cup of the reserved tamale sauce. Heat through for an additional 5 minutes.
Serve: Ladle the soup into bowls and top with your choice of grated cheese. If desired, garnish with fresh cilantro.
Enjoy: Serve hot and enjoy this hearty and flavorful tamale soup!
Tips:
You can customize the recipe by adding spices like cumin or additional veggies based on your preference. Enjoy!
Notes:
Tamale Options: You can use store-bought beef tamales or make your own for a fresher taste. If using homemade tamales, choose your favorite filling.
Bean Variations: Feel free to substitute pinto beans with black beans or kidney beans for a different flavor and texture.
Spice Level: Adjust the heat by using mild or spicy Rotel tomatoes. You can also add diced jalapeños for an extra kick.
Vegetable Add-ins: Consider adding other vegetables like corn, zucchini, or diced tomatoes to enhance the nutritional value and flavor profile.
Cilantro Preference: If you’re not a fan of cilantro, you can substitute with chopped green onions or parsley for a fresh garnish.
Make it Vegetarian: To create a vegetarian version, use plant-based ground meat, vegetable broth, and omit the tamales in chili sauce for a veggie alternative.
Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen as it sits.
Freezing: This soup freezes well, so consider making a double batch for easy meals later. Just add cheese and cilantro when reheating.
Nutrition Information:
Calories: 400 kcal | Protein: 24 g | Fat: 20 g | Saturated Fat: 8 g | Carbohydrates: 35 g | Fiber: 8 g | Sugars: 4 g | Cholesterol: 60 mg | Sodium: 800 mg | Calcium: 150 mg
Frequently Asked Questions:
Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time. It actually tastes even better after the flavors have had a chance to meld.
Just store it in the refrigerator for up to 3 days, and reheat when ready to serve.
What can I substitute for ground beef?
You can substitute ground beef with ground turkey, chicken, or a plant-based meat alternative for a lighter or vegetarian option.
Just adjust the cooking time as needed.
How can I thicken the soup if it’s too watery?
If the soup is too thin, you can thicken it by mashing some of the beans before adding them or simmering the soup uncovered to allow some of the liquid to evaporate.
Is it possible to make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker.
Brown the beef and vegetables in a skillet first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Can I freeze leftovers?
Yes, this soup freezes well!
Store it in an airtight container for up to 3 months.
When reheating, you may want to add a little water or broth if it has thickened.
How do I ensure the beef is cooked properly?
Cook the ground beef until it’s fully browned and no longer pink.
Use a meat thermometer to ensure it reaches an internal temperature of 160°F (71°C) if you want to be precise.
Can I use different types of tomatoes?
Yes, you can substitute with fresh diced tomatoes, crushed tomatoes, or even tomato sauce if you prefer.
Just adjust the quantities to maintain the desired consistency.
What if I can’t find tamales?
If you can’t find tamales, you can either make them from scratch or use a different type of filling, such as burritos or enchiladas, cut into pieces.
Just add some enchilada sauce for flavor.
How can I make this soup spicier?
To add more heat, consider using spicy Rotel tomatoes, adding diced jalapeños, or including additional red pepper flakes to taste.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For longer storage, you can freeze the soup in portioned containers for up to 3 months.
Just thaw and reheat when ready to enjoy!