Homemade Tamale Soup

Tamale soup is a family favorite in my house. The tamales add a hearty mixture of heat and flavor to this soup, as does the chiles and spices. For those who are dairy conscience, omit the cheese and sour cream garnish.

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Ingredients

• 2 tbsp vegetable oil

• 1/2 cup diced onions

• 1 tbsp minced garlic

• 1 can diced tomatoes with chiles

• 1 dozen small tamales any flavor; beef, chicken, or pork. Cut into 1/2 inch slices

• 2 cups tomato sauce

• 1 cup chicken broth

• 1 tbsp cumin

• 1/2 tbsp chili powder

• 1 tsp salt

• 1 tsp pepper

• 1/4 cup shredded cheddar cheese (optional)

• 2 tbsp sour cream (optional)

• 3 tbsp chopped onions and cilantro (optional)

• 1 sliced avocado (optional)

Instructions

1. Over medium heat, sweat* the onions in the vegetable oil in a large sauce pan.

2. The add the garlic and the tomatoes with chiles. Sauté again for at least 2 minutes.

3. Add the sliced tamales and cook for an additional 2 minutes.

4. Pour in the tomato sauce and the chicken broth.

5. Sprinkle in the cumin, chili powder, salt and pepper.

6. Let the soup come to a boil. Then reduce the heat to a simmer.

7. Allow the soup to simmer for 10-15 minutes.

8. Serve hot and enjoy with a garnish of shredded cheese, sour cream, chopped onions and cilantro, and sliced avocado.

*Sweating means cooking it (usually covered) over low heat in a small amount of butter or oil (fat). The main reason to sweat vegetables is to soften them and to release the moisture in them, or to “sweat” them.