Tamale Soup

  • Yield 6 to 8 servings

"A friend brought this soup to a Blue Bonnet Reading Council meeting about two years ago because we love eating as well as reading. Since then, I've made it for family and friends, and they all love it."


1 pound ground beef
1 chopped onion
1 chopped green pepper
2 tablespoons oil
1 (15-ounce) can corn, drained
2 beef bouillon cubes
2 cups water
1 tablespoon chili powder
1 teaspoon cumin (optional)
1 teaspoon salt
1 (15-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
1 (15-ounce) can pinto beans, drained
10 fresh tamales, frozen
Grated cheese, optional for topping


  1. Brown beef with onion and pepper in oil in a large skillet. Drain off grease.
  2. Add corn and bouillon that has been dissolved in water. Add other ingredients, except tamales and cheese.
  3. Cook on low heat until flavors are blended. Thirty minutes before serving, cut the frozen tamales into one-inch pieces and add to soup. (If tamales are not frozen, they will fall apart after a short time.) Top servings with cheese and serve with tortilla chips.

Tips From Our Test Kitchen: If frozen tamales are not available, use canned. Drain, remove paper, and slice into one-inch pieces. Add at last minute to soup to heat through.

—Kathleen Kechnie, Weatherford, Texas




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