Tamale Soup

Tamale Soup

1 lb sausage
1 onion, chopped
1/4 cup water
2 tsp Hot Mexican-Style chili powder
1 tsp cumin
1 tsp dried cilantro
10 oz can Medium Enchilada Sauce
15 oz can Fire-Roasted Diced Tomatoes
32 oz carton Beef Broth
15 oz can Chili Beans with Sauce
16 oz can Black Beans, drained and rinsed
15 oz can Fiesta-style Corn
15 oz can Hormel beef flavored tamales, wrappings removed and sliced into 3/4" chunks
Sour Cream and Shredded Mexican Style Cheese to garnish
Tortilla Chips


Cook the sausage, onion and water in a Dutch oven until browned and crumbly and until all the water evaporates. Drain if necessary. Add chili powder, cumin and cilantro and cook 1 minute, stirring. Add Enchilada Sauce, diced tomatoes, beef broth, chili beans and drained black beans and bring to a boil. Reduce heat and simmer 30 minutes. Add the corn and cook 10 more minutes. Stir in tamale chunks and cook just until tamales are hot through. Serve in bowls topped with sour cream and cheese with chips on the side.

Yummy!