“A year of snow, a year of plenty.”
This has ended up being “Soup Week.” It is certainly soup weather! We got a bit more snow and ice last night. Much like people who feel they bring on a rain by washing their cars, we have decided we brought on this unusually snowy, icy weather for our area by getting MC a puppy for Christmas. It sure is cold taking a doggie out in the inclement weather! Big bowls of hot soup have been perfect for warming us up!
I have made this soup for years, tweaking it from time to time as my kids’ taste developed and different tomato products came onto the market. This is my latest version!
1 pound ground chuck, browned and drained
2 cans Mexicorn, drained
1 can beef broth
1 packet taco seasoning (or 1 tablespoon chili powder, 1 teaspoon cumin, and 1 teaspoon salt)
2 (15-ounce) cans tomato sauce for chili
2 (15-ounce) cans beans, drained (kidney beans, pintos, black beans - all of one or a combination)
1 (24-ounce) box frozen beef tamales (See note.)
shredded cheese, sour cream, chopped green onions
Combine all ingredients, except tamales.
Simmer until flavors are blended.
20 minutes before serving, remove tamales from the freezer and allow to thaw just a bit, about 10 minutes. Cut the tamales into one-inch pieces and add to soup. Simmer about 10 minutes.
Ladle into bowls, and top with garnishes of choice.
Serve with tortilla or corn chips.
NOTE: If frozen tamales are not available, you can use canned. Drain, remove paper, and slice into one-inch pieces. Right before serving, add canned tamales to the soup and just heat through. Stir gently. Canned tamales will fall apart easily in this recipe.