Easy Tamale Soup using Canned Tamales
Course: dinner, Soup
Cuisine: American, Mexican
Author: Catherine's Plates
- 1 medium yellow onion, diced
- 1 medium zucchini, diced
- 1 TBS olive oil
- salt & pepper, to taste
- 1 (15oz) canned diced tomatoes
- 1 (14.5oz) canned whole kernel corn
- 2 cups chicken broth
- 1-2 can beef tamales with chili gravy (the more, the better)
- 3 TBS taco seasoning or 1 packet
- Optional Toppings: Cilantro, sour cream, pico
In a large Dutch oven or soup pot heat oil over medium high heat. Add in diced onions & zucchini. Season with salt & black pepper. Cook until softened.
Stir in canned diced tomatoes, corn, chicken broth, and taco seasoning. Simmer for 15 minutes.
Take tamales out of can and remove wrappers from each one. Cut each tamales into 4 pieces and place into soup. Simmer for 5-10 minutes.
Top with sour cream, cilantro, pice or other favorite taco toppings.
