CHICKEN TAMALE SOUP
Warm up on a crisp night with this yummy Chicken Tamale Soup. With spicy goodness like Poblano chiles, this Chicken Tamale Soup really brings the heat.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, about 1 cup each
Number Of Ingredients 10
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.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 940 mg, Carbohydrate 16 g, Fiber 2 g, Sugar 5 g, Protein 15 g
TAMALE SOUP
Nothing like a hot bowl of soup on a cold day. This one is really good but as with most soups/chilis it taste better the next day. Enjoy!
Provided by mydesigirl
Categories Meat
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 709, Fat 22.6, SaturatedFat 8.3, Cholesterol 77.6, Sodium 1505.7, Carbohydrate 89.3, Fiber 20.6, Sugar 9.5, Protein 40.9
TAMALE SOUP
My husband gets delicious homemade tamales every Thursday at the school where he works. I always freeze whatever we can't eat and eventually we get a backlog, so I made up this recipe last night and it turned out great. Most of the measurements (other than the canned goods) are just estimates and can be adjusted according to preference.
Provided by mamabear22
Categories Stocks
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 424.8, Fat 12, SaturatedFat 6.2, Cholesterol 25.1, Sodium 1831.1, Carbohydrate 54.9, Fiber 17.4, Sugar 8.7, Protein 28
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:
- 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
CHICKEN AND TAMALE DUMPLING SOUP
I created this recipe when I was craving chicken enchilada soup and chicken and dumplings at the same time. I decided to combine the ideas and used what was available in my pantry. My family and I were so pleased with the results. Serve with a bit of shredded cheese and sour cream as a garnish.
Provided by farmgirl
Categories Chicken and Dumplings
Time 1h
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 38.4 g, Cholesterol 59.4 mg, Fat 4.3 g, Fiber 6.6 g, Protein 28.9 g, SaturatedFat 1 g, Sodium 2266.7 mg, Sugar 7.9 g
GRANDMA'S TAMALE PIE
The best tamale pie. I have fond childhood memories of being out at the farm begging grandma to make tamale pie. Best served with a garden salad and some fresh bread.
Provided by princess of doom
Categories Savory Pies
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a large skillet over medium heat. Add onion and sauce until soft, about 5 minutes. Add creamed corn, tomatoes with juice, chili powder, garlic powder, and salt; bring to a boil.
- Stir in cornmeal, milk, and eggs; return to a boil. Cook until it thickens, 2 to 3 minutes. Remove from the heat.
- Stir in corned beef, olives, and Monterey Jack cheese. Transfer to a 2-quart casserole dish.
- Bake in the preheated oven for 30 minutes.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 30.9 g, Cholesterol 95.2 mg, Fat 14.6 g, Fiber 2.9 g, Protein 18.9 g, SaturatedFat 6 g, Sodium 1233.6 mg, Sugar 5.7 g
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