Tamale Soup Recipe

Since I let Lenore post my recipe on her blog, I figured it was time I share it with my own blog readers. This is the soup I'm whipping up for tonight's dinner. It is so good! And I learned that it's pretty darn tasty even when you forget the ground beef. Hope your family enjoys it as much as we do!

Tamale Soup

What You Need:
1 lb lean ground beef
1 medium onion, chopped
2 teaspoons minced garlic
1 (16 ounce) can stewed tomatoes
1 (16 ounce) can diced tomatoes
1 (16 ounce) can pinto beans with jalapenos
1 (16 ounce) can pinto beans
1 (16 ounce) can creamed corn
2 cups of water
2 to 3 beef bouillon cubes
1 dozen tamales, remove husk and slice

What You Do:

Brown beef, onion, and garlic and drain fat.

Do not drain any of the canned ingredients.

Add all the remaining ingredients, other than the tamales and simmer for about an hour. I sometimes turn this one extremely low and simmer for several hours, which makes for a thicker soup that we all really like.

Twenty minutes before serving, add the tamales.

This is a little on the spicy side, so two cans of plain pinto beans can be used instead of one plain and one with jalapenos.

This is great as is or topped with sour cream & cheese!