Thanks to ready-to-use canned ingredients,it doesn’t get much easier, faster or tastier than this soupthat boasts a decidedly Tex-Mex flair.
Another delicious recipe from our Family-FavoriteRecipes Collection.
Recipe: Easy Tamale Soup
1 pound lean ground beef
1 medium onion, chopped
1 medium green bell pepper, choppedKosher or sea salt and freshly groundblack pepper, to taste
1 (16-ounce) can diced tomatoes in juice, undrained
2 (15-ounce) cans pinto beans, undrained*
1 (16-ounce) can yellow cream-style corn
2 cups water
2 teaspoons beef base** or boullion granules
2 (16-ounce) cans tamales, unwrapped and cut into 1-inch pieces***
Makes 8 servings.
*Black or kidney beans may be substituted,if desired.
*I prefer and use Redi-Base soup basesavailable at www.redibase.com.
***You can also use frozen tamales (mypreference), thawed and sliced. Add 1 tablespoon chili powder,1 teaspoon cumin powder and 1/2 teaspoon dried oregano leavesafter adding the onions. Cook and stir for 1 minute and thenadd the remaining ingredients.
Nutritional Information Per Serving (1/8of recipe; with pinto beans): 274.6 calories; 48% calories fromfat; 14.5g total fat; 48.9mg cholesterol; 368.5mg sodium; 449.6mgpotassium; 21.6g carbohydrates; 3.9g fiber; 3.8g sugar; 17.7gnet carbs; 15.0g protein.
Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of CooksRecipes.com.
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