Easy Tamale Soup Recipe (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cans (15 oz each) beef tamales in chili sauce, paper wrappers removed
02 -
1 can (15 oz) black beans with liquid
03 -
1 can (10 oz) diced tomatoes with green chiles, undrained
04 -
1 can (6 oz) tomato paste
05 -
2 cups chicken broth
06 -
1 packet taco seasoning mix
→ Optional Toppings
07 -
Shredded cheese for serving
08 -
Fresh avocado slices
09 -
Chopped fresh cilantro
# Instructions:
01 -
Open both cans of beef tamales and carefully peel off the paper wrappers from each tamale - toss those wrappers in the trash. Slice each tamale into four equal pieces and set aside.
02 -
Grab a medium-sized soup pot and add your chopped tamales, the entire can of black beans with their liquid, the diced tomatoes with green chiles (liquid and all), tomato paste, chicken broth, and taco seasoning. Give everything a good stir to combine.
03 -
Heat the mixture over medium-high heat until it starts to bubble gently. Once it reaches a low boil, turn the heat down to medium-low and let it simmer for about 20 minutes. Make sure to stir frequently so nothing sticks to the bottom of the pot.
04 -
Ladle the hot soup into bowls and top with your favorite garnishes like shredded cheese, avocado slices, or fresh cilantro. Serve immediately while it's nice and warm!
# Notes:
01 -
If you're sensitive to spice, swap the diced tomatoes with green chiles for regular diced tomatoes to keep things mild.
02 -
Don't have canned tamales on hand? Frozen tamales work just as well - just thaw them first, remove the husks or paper, and follow the same steps.
03 -
This hearty soup makes for a perfect quick weeknight dinner when you need something warm and satisfying on the table fast.