Hot Tamale Soup Recipe
This delightful Hot Tamale Soup, inspired by the culinary charm of The Blue Owl Restaurant in Kimmswick, MO, offers a unique twist on traditional flavors, effortlessly blending the beloved taste of tamales right into a hearty and comforting bowl of soup. Not only is this recipe quick and easy to prepare, but it also boasts a delicious depth of flavor thanks to the combination of spices and the rich addition of purchased tamales. With the warm notes of cinnamon accentuating the entire dish, this soup is bound to become a favorite for family gatherings or cozy weeknight dinners.
Recipe Details
| Detail | Information |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
| Servings | 6 servings |
| Category | Beans |
| Description | A quick and easy soup that includes real tamales and a hint of cinnamon for special flavor. |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 340 |
| Total Fat | 13.3 g |
| Saturated Fat | 4.8 g |
| Cholesterol | 51.4 mg |
| Sodium | 451.8 mg |
| Carbohydrates | 31.8 g |
| Fiber | 8.8 g |
| Sugar | 3.7 g |
| Protein | 24.9 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 lb | Ground beef |
| 1 | Onion (diced) |
| 1 | Green bell pepper (diced) |
| 2 cloves | Garlic (minced) |
| 1 tbsp | Chili powder |
| 1 tsp | Ground cumin |
| 1/2 tsp | Cayenne pepper |
| 1 tsp | Ground cinnamon |
| 4 cups | Chicken broth |
| 1 can (14.5 oz) | Diced tomatoes (with juice) |
| 1 can (15 oz) | Pinto beans (drained and rinsed) |
| 1 cup | Frozen corn kernels |
| 1 cup | Cheddar cheese (shredded) |
| 1/2 cup | Sour cream |
Instructions
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Cook the Base: In a large pot over medium-high heat, combine the ground beef, diced onion, green bell pepper, and minced garlic. Cook these ingredients together, breaking up the meat with a spatula as it browns, for about 5-7 minutes or until the meat is no longer pink and the vegetables have softened.
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Spice It Up: Once the meat and vegetables are cooked through, add the chili powder, ground cumin, cayenne pepper, and ground cinnamon to the pot. Stir well and cook for an additional minute to allow the spices to release their fragrance, ensuring that they blend seamlessly into the mixture.
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Add the Broth and Tomatoes: Pour in the chicken broth along with the diced tomatoes and their juice. Stir to combine all the ingredients and bring the mixture to a gentle simmer.
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Simmering Time: Cover the pot and let the soup simmer for about 30 minutes. This step allows the flavors to meld beautifully, creating a rich and flavorful broth.
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Prepare the Tamales: While the soup is simmering, heat the tamales according to the package instructions. This can typically be done by steaming or microwaving them, depending on the brand and type you have chosen.
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Finish the Soup: After the soup has simmered for 30 minutes, stir in the drained and rinsed pinto beans and frozen corn kernels. Continue to simmer for an additional 3 minutes, just until the corn is heated through and tender.
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Serve It Up: To serve, place two tamales into each of the six bowls. Ladle the hot soup over the tamales and finish with a generous sprinkle of shredded cheddar cheese and a dollop of sour cream.
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Enjoy: This delicious Hot Tamale Soup is best enjoyed warm, making it a perfect dish for sharing with friends and family. The combination of flavors and textures will surely impress and satisfy everyone at the table.
Cooking Tips
- Tamale Choices: Feel free to use either jarred or frozen tamales depending on your preference and availability.
- Vegetarian Option: To make this soup vegetarian, substitute the ground beef with a plant-based alternative and use vegetable broth instead of chicken broth.
- Topping Variations: Consider adding fresh cilantro, diced avocado, or sliced jalapeños for an extra kick and freshness.
This Hot Tamale Soup is not just a meal; it’s an experience, bringing together friends and family over a comforting bowl filled with warmth, flavor, and a touch of nostalgia. Enjoy every spoonful!
