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 can’t take the heat. For those who follow Weight Watchers as a couple of us do, it’s a mere 6 SmartPoints per 8 oz. serving.
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.