Best Tamale Soup Recipes

CHICKEN & GREEN CHILE SOUP WITH TAMALE DUMPLINGS

Steps:

• Soup: Heat oil over medium heat. Add onions, bell peppers, carrots, scallions and garlic. Cook until softened, about 2 min.
• Add broth, tomatoes, tomatillos and roasted chiles.
• Bring to a bo il, reduce heat to low and add basil.
• Simmer ~10 minutes.
• Dumplings: In a saucepan, combine oil, salt, cumin and 1/2 cup water and bring to boil.
• Sift in masa harina and stir with a wooden spoon until the mixture pulls away from the sides of the pan and no longer clings to spoon, 3 to 4 minutes.
• Stir in chile powder and remove from heat. Beat in egg and egg white. Fold in corn.
• With wet hands, form the dough into 16 dumplings.
• Spoon the dumplings into the gently simmering soup and cook until no longer doughy, 3 to 5 minutes.
• Add chicken and simmer until heated through.
• Add salt and pepper to taste. (This recipe is best if prepared ahead of time and allowed to sit overnight to allow the flavors blend and develop.)

HOT TAMALE SOUP

Steps:

• Heat heavy large saucepan over medium-high heat. Add first 4 ingredients and cook until beef is brown, breaking up meat with fork, about 4 minutes. Add chili powder, cumin, cayenne and cinnamon and cook 1 minute. Add broth and tomatoes with juices. Cover and simmer 30 minutes. Meanwhile, heat tamales according to package instructions.
• Stir beans and corn into soup. Simmer until corn is just heated through, about 3 minutes. Season soup to taste with salt and pepper. Place 2 tamales into each of 6 bowls. Ladle soup into bowls. Sprinkle with cheese and serve.

TAMALE SOUP

Steps:

• Combine all ingredients except tamales and cheddar cheese in large crockpot. Cook on low for 4 to 5 hours.
• Meanwhile, allow tamales to thaw just enough to be able to cut them.
• About 30 minutes prior to serving, add still-mostly-frozen tamales to crockpot and cook on high for 30 minutes.
• Serve with cheese sprinkled on top.

CHICKEN AND TAMALE DUMPLING SOUP

Steps:

• Place chicken in a pot and add 8 cups water, or enough to cover; bring to a boil. Reduce heat to a simmer and cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a plate.
• Transfer cooking liquid and more water (enough so total liquid measures 10 cups) to a 6-quart Dutch oven. Add tomato paste, onion, bouillon cubes, chili powder, and garlic. Cook over medium-high heat until onion is translucent and liquid is almost boiling, 5 to 10 minutes.
• Meanwhile, cut chicken into bite-sized cubes. Grind enough chicken in a food processor to get 3 cups. Set aside ground chicken, and add remaining chicken cubes to the soup.
• Prepare dumplings: Ladle out a small amount of soup and let cool for a few minutes. Combine ground chicken, masa, all-purpose flour, parsley, chili powder, cumin, salt, and pepper in a bowl. Add a small amount of cooled soup at a time and mix by hand to form a soft dough. (You can also mix in a food processor.)
• Drop spoonfuls of dough into the hot soup. Cook, uncovered, until dumplings are cooked through, 8 to 10 minutes. They will be a bit on the dense side and will not puff up a lot like traditional dumplings.

TAMALE SOUP

Steps:

• For the Soup: Gently sweat the celery, carrot and onion using the pan spray until the onion has softened, keeping a lid on the pot except when stirring. Add oregano, cumin and garlic. Sweat for a few more minutes. Add the stock and simmer 30 minutes. Add tomato products, zucchini, corn, garbanzo beans and adobo paste. Simmer 10 minutes. Unwrap the tamales, place 2 each in 6 large bottom soup bowls. Ladle soup over tamales. Garnish, if desired, with chopped cilantro, crumbled Queso Ranchero, and a squeeze of lime.
• Combine masa, salt and stock. In a large mixing bowl, whip softened light butter until fluffy, then incorporate into masa. Spread a 2 1/2 by 4-nch rectangle of masa mixture onto an 8 by 10 inch aluminum foil rectangle. Combine the chicken and salsa, then place 2 tablespoons lengthwise on the masa. Gently fold over the foil lengthwise. Crimp the masa together. Roll up and close first the long side and finally the ends to form a pocket. Steam, covered with toweling for 1 1/2 hours. Yield: 12 tamales

TAMALE SOUP

Steps:

• 1. Mix everything except tamales and simmer 10 min. or so. Take paper off tamales and crumble into soup. Simmer until warm.

TAMALE SOUP

Steps:

• Brown beef, onion, and green pepper and drain fat.
• Add everything else EXCEPT tamales and simmer for at least an hour.
• Add tamales 10 minutes before serving.

HOT TAMALE SOUP

Steps:

• Cook first four ingredients over medium-high heat, breaking up meat until browned; Add chili powder, cumin, cayenne and cinnamon and cook 1 minute.
• Add broth and tomatoes with juice.
• Cover and simmer 30 minutes.
• Meanwhile, heat tamales according to package instructions.
• Stir beans and corn into soup; Simmer until corn is just heated through, about 3 minutes.
• Place 2 tamales into each of 6 bowls.
• Sprinkle with cheese and sour cream and serve.

TAMAL EN CASUELA: CUBAN TAMALE SOUP

Steps:

• Cut pork into cubes and marinate in lemon and garlic.
• Brown pork and add enough olive oil to simmer with onion, green pepper, tomato sauce, and wine.
• Mix cornmeal and water thoroughly, then strain.
• Add strained mixture to previous ingredients.
• Cook on stove for one hour stirring occasionally.
• Add salt and pepper to taste.

EASY TAMALE SOUP

Steps:

• Brown meat and drain.
• Remove papers from tamales and cut up.
• Pour the rest of the ingredients.
• Heat and serve.

BEEF TAMALE SOUP

Steps:

• Sautee onions, bell peppers and green chilies in oil until limp. Add ground beef and cook until crumbly. Add garlic powder, cumin, season salt and taco seasoning. Cook another 5 minutes.
• Add kidney beans, tomatoes, corn, olives, and beef stock. Bring to a boil and simmer about 10 minutes.
• Serve with sour cream and cheddar cheese, and corn chips.

CHICKEN TAMALE SOUP

Steps:

• Heat oil in large saucepan on medium heat. Add onions and chiles; cook 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in taco seasoning mix.
• Add all remaining ingredients except sour cream and cilantro; stir. Bring to boil, stirring frequently; simmer on medium-low heat 15 min., stirring occasionally.
• Serve topped with sour cream and cilantro.

HOT TAMALE SOUP

Steps:

• Heat heavy large saucepan over medium high heat. Add first 4 ingredients and cook until beef is brown, breaking up meat with fork, about 4 minutes. Add chili powder, cumin, cayenne and cinnamon and cook 1 minute. Add broth, tomatoes with juices and cover and simmer 30 minutes. Meanwhile, heat tamales according to package instructions Stir beans and corn into soup. Simmer until corn is just heated through about 3 minutes. Season soup to taste with salt and pepper. Place 2 tamales in each of 6 bowls. Ladle soup into bowls. Sprinkle with cheese and serve.

TAMALE SOUP

Steps:

• 1. Combine all ingredients and bring them up to a simmer over medium heat.
• 2. Simmer for 15 - 20 minutes on low heat, covered, stirring occasionally.
• 3. Grate some sharp cheddar cheese and place it in a bowl for use at the table.