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."


1pound ground beef
1 chopped onion
1 chopped green pepper
2tablespoons oil
1 (15-ounce) can corn, drained
2 beef bouillon cubes
2cups water
1tablespoon chili powder
1teaspoon cumin (optional)
1teaspoon 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


Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 720
  • Fat 32g
  • Saturated Fat 9g
  • Polyunsaturated Fat 6g
  • Monounsaturated Fat 13g
  • Cholesterol 95mg
  • Sodium 2750mg
  • Potassium 1230mg
  • Carbohydrate 72g
  • Fiber 13g
  • Sugars 9g
  • Protein 40g
  • Trans Fat 0g
  • Vitamin A 35%
  • Vitamin C 70%
  • Calcium 25%
  • Iron 40%