Tamale Soup

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Tracy’s tamale soup is a no-fail recipe.  My, can it feed a crowd!  It’s one of our most requested soups with tons of great flavor.  We like to spice it up by adding some ground red pepper, but it’s not needed if you are not into the heat.  ~Robin


  • 1 lb. ground beef (93% lean)
  • 1 c. chopped onion
  • 1 c. chopped green pepper
  • 1 14 oz. can stewed tomatoes (sometimes we use part Ro-Tel)
  • 2 cans pinto beans – undrained
  • 1 14 oz. can cream style corn
  • 1 14 oz. can beef broth
  • 2 15 oz. cans beef tamales in chili sauce (we use Hormel)
  • 1 can white hominy, drained
  • grated cheese for topping
  • cilantro (optional for garnish, if desired)


Remove paper from individual tamales, chop into 1 in. bite size pieces, and set aside; reserve sauce.

Cook beef together with onions and bell pepper until beef is fully cooked.  Drain away any excess fat and transfer to a large soup pot.

Add tomatoes, hominy, beans, corn, and broth.  Simmer, uncovered, for 20 minutes.

Stir in tamale pieces and ½ c. of reserved sauce.  Heat through.

Serve topped with your favorite cheese such as a Colby Jack mix.

If desired, garnish with cilantro.

WW Info.:   4 pts. per 8 oz. serving on Blue and Purple, not counting optional cheese for garnish; on Green it’s 6 points per serving.

12 thoughts on “Tamale Soup

  1. Judi Welke says:

    2 questions: are these the current points? How many servings does the recipe make?
    Thank you for so many wonderful recipes!

    • foursistersdish says:

      Hi Judi, Yes we updated the points. It’s only 4 freestyle points per 8 oz. serving. It makes 16! The recipe can be halved easily, but I like to make it all because it freezes really well!

      • Judi Welke says:

        Thank you for the quick answer. We made it last night. My husband and I both loved it! Thank you so much for another great recipe!

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