Easy Tamale Soup
Created by dienia b on April 23, 2016
- Servings: 12
- Prep Time: 9m
- Cook Time: 40m
- Recipe #23576
Ingredients
- 1 can (15 ounce) kidney beans (drained)
- 1 can (15 ounce) black beans (drained)
- 1 can (11 ounce) Rotel
- 1 can (15 ounce) tomatoes (fire roasted)
- 1 can (15 ounce) beef tamales (unwrapped and cut into 1-inch pieces, rinse out can with water too)
- 1 can (15 ounce) hominy (drained)
- 1 cup whole kernel corn (frozen)
- 1 yellow onion (diced)
- 1 pound ground beef
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 1 package (1 ounce) taco seasoning mix
- 1 teaspoon chili powder (or to your taste)
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon pepper, to taste
- 1/2 teaspoon cumin
- 4 cups chicken broth
How to Make
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Step 1: In a large cooking pot, brown the ground beef with the onions,garlic and bell pepper, season to taste with salt and pepper; if necessary, drain excess fat.
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Step 2: Add remaining ingredients, except the tamales, and simmer covered, for 30 minutes.
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Step 3: Gently stir in the cut-up tamales and heat just to a boil.
Nutritional Facts
- Serving Size: 1 (340.7 g)
- Calories 506.9
- Total Fat - 19 g
- Saturated Fat - 6.6 g
- Cholesterol - 64.3 mg
- Sodium - 457.7 mg
- Total Carbohydrate - 52 g
- Dietary Fiber - 16.4 g
- Sugars - 3.5 g
- Protein - 33.4 g
- Calcium - 125.5 mg
- Iron - 7.1 mg
- Vitamin C - 18.7 mg
- Thiamin - 0.6 mg