Tamale Soup With Black Beans
Creamy tamale soup using canned beef tamales and black beans. This makes a hearty taco soup on the stove in 20 minutes. Save this recipe when you need a quick dinner on the table to warm you up! Don’t have canned tamales? You can use frozen tamales too!
Servings 6
Ingredients
- (2) 15 ounce cans beef tamales in chili sauce (I use Hormel)
- (1) 15 ounce can black beans (don't drain them!)
- (1) 10 ounce can diced tomatoes with green chiles (I use Ro*Tel) (don't drain them), see note 1
- (1) 6 ounce can tomato paste
- 2 cups chicken broth
- 1 package taco seasoning
- topping ideas: shredded cheese, sliced avocado, fresh cilantro optional
Instructions
- Open the can of beef tamales and remove the paper wrapper on each tamale (throw away the wrappers). Cut each tamale up into quarters.
- In a small soup pot mix together cut up beef tamales, black beans, diced tomatoes, tomato paste, chicken broth, corn and taco seasoning.
- Bring to a low boil and then reduce heat and simmer for 20 minutes, stirring often.
- Ladle into bowls, serve and enjoy! Optional: Add shredded cheese, sliced avocado or fresh cilantro on top.
Notes
Note 1: The diced tomatoes with green chiles (like Ro*Tel) does make the soup a little spicy. If you don’t like spice just use a can of regular diced tomatoes.
Note 2: Even though this recipe calls for canned tamales, you can also use frozen tamales if you have them in your freezer and not sure sure what to do with them! Defrost the tamales, remove the husks/paper and then proceed with the recipe!