Easy Tamale Soup
Thanks to the convenience of ready-to-use canned ingredients, it doesn't get much easier, faster or tastier than this hearty and satisfying Tex-Mex soup.
1 pound lean ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
Kosher or sea salt and freshly ground black 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 bouillon granules
2 (16-ounce) cans tamales, unwrapped and cut into 1-inch pieces
- In a large cooking pot, brown the ground beef with the onions and bell pepper, season to taste with salt and pepper; if necessary, drain excess fat.
- Add remaining ingredients, except the tamales, and simmer, covered, for 10 minutes.
- Gently stir in the cut-up tamales and heat just to a boil. Serve.
Makes 8 servings.
- Black or kidney beans may be substituted, if desired.
- Frozen tamales, thawed and sliced can be used (my preference). To make up for the missing sauce from the canned variety, you'll need to add 1 tablespoon chili powder, 1 teaspoon cumin powder and 1/2 teaspoon dried oregano leaves after adding the onions. Cook and stir for 1 minute and then add the remaining ingredients.
- I prefer and use Redi-Base soup bases available at www.redibase.com.
Nutritional Information Per Serving (1/8 of recipe using pinto beans): 274.6 calories; 48% calories from fat; 14.5g total fat; 48.9mg cholesterol; 368.5mg sodium; 449.6mg potassium; 21.6g carbohydrates; 3.9g fiber; 3.8g sugar; 17.7g net carbs; 15.0g protein.