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Mexico >  Soups & Stews >  Tamale Tomato Soup >

 

Tamale Tomato Soup

• 4 Ruiz/El Monterey-brand frozen tamales (beef or chicken), cooked

• 1 can (10-3/4 oz.) condensed cream of tomato soup

• 1 can (10-3/4 oz.) milk

• Saltine crackers (optional)

• Butter (optional)

Cook tamales in microwave according to package directions; allow to cool before removing corn husks. Chop tamales into bite-sized pieces. Combine soup and milk in a large cooking pot; use whisk to blend until smooth. Cook over medium heat, stirring frequently, until soup is hot but not boiling. Add chopped tamales to soup; stir gently to combine. Simmer for a few minutes just to heat through tamale pieces. Ladle the soup into individual bowls. Serve with buttered saltine crackers (optional).

 

Quick Variation for One: Cook two frozen tamales (beef or chicken) in the microwave; chop tamales and add to one container (15.4 oz.) of heated Campbell's tomato soup ("Soup to Go").

 

Note: The soup can be made using Homemade Tamales if desired.

 

*Tamale Tomato Soup image (C) Shenanchie (2014). Click on image to view larger size in a new window.

 

Related Links:

• Food Fare Articles: Tamales from a Home Kitchen

• Food Fare Culinary Collection: Mexican Cantina

• Food Fare Recipes: Homemade Tamales

• Food Fare: Soups & Stews Cookbook

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