Spicy Tamale Bean Soup
This delightful Spicy Tamale Bean Soup is a comforting dish inspired by a classic from The Blue Owl Restaurant in Kimmswick, MO. Infused with the bold flavors of chili and spices, this soup is both hearty and easy to prepare. The unique twist of incorporating purchased tamales, whether jarred or frozen, adds a satisfying texture and taste that truly elevates the dish. A hint of cinnamon complements the other spices, creating a warm and inviting aroma. Perfect for a family dinner, this recipe delights your palate without taking hours in the kitchen, making it a go-to for weeknight meals or entertaining guests.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Ground beef
1 lb (raw, to be cooked)
Onion
1 (chopped)
Green bell pepper
1 (chopped)
Garlic
2 cloves (chopped)
Chili powder
1 tablespoon (ground)
Ground cumin
2 teaspoons (ground)
Cayenne pepper
1/2 teaspoon (ground)
Ground cinnamon
1 pinch (ground)
Chicken broth
3 cups (liquid)
Canned tomatoes
1 (14 ounce) (chopped with juice)
Purchased tamales
12 (3 ounces each) (prepared according to package instructions)
Pinto beans
1 (15 ounce) can (rinsed and drained)
Frozen corn kernels
1 cup (frozen)
Shredded cheddar cheese
to taste (for serving)
Sour cream
to taste (for serving)
Instructions
1
In a large pot, heat a drizzle of oil over medium-high heat. Add the ground beef, chopped onion, green bell pepper, and garlic. Cook while breaking up the meat until it is thoroughly browned and the vegetables are softened, about 5-7 minutes.
2
Incorporate the chili powder, ground cumin, cayenne pepper, and a pinch of cinnamon into the mixture. Stir well and cook for an additional minute to release the flavors.
3
Pour in the chicken broth and add the chopped tomatoes with their juice. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for 30 minutes to allow the flavors to meld.
4
While the soup simmers, prepare the tamales according to the package instructions. You can steam or microwave them for quick heating.
5
After 30 minutes, stir in the rinsed and drained pinto beans and frozen corn kernels into the soup. Simmer for another 3-5 minutes, just until the corn is heated through.
6
To serve, place 2 tamales in each of the 6 bowls, ladle the soup around them, and finish with a sprinkle of shredded cheddar cheese and a dollop of sour cream. Enjoy your delicious creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Tamale Bean Soup?
Spicy Tamale Bean Soup is a comforting, hearty dish inspired by a classic recipe from The Blue Owl Restaurant in Kimmswick, MO, featuring beef, beans, and tamales.
Where did this recipe originate?
This recipe is inspired by a dish served at The Blue Owl Restaurant in Kimmswick, Missouri.
What meat is used in this soup?
The recipe calls for one pound of ground beef.
Can I use frozen tamales?
Yes, you can use either frozen or jarred tamales for this recipe.
What makes this soup unique?
The unique twist comes from incorporating whole purchased tamales and a hint of cinnamon into the soup.
How long does it take to brown the meat and vegetables?
It takes about 5-7 minutes to brown the ground beef and soften the chopped onion, green bell pepper, and garlic.
What spices are used for seasoning?
The soup is seasoned with chili powder, ground cumin, cayenne pepper, and a pinch of ground cinnamon.
Why is cinnamon added to the recipe?
A pinch of cinnamon is added to complement the other spices and create a warm, inviting aroma.
How much chicken broth is required?
The recipe requires 3 cups of chicken broth.
Do I need to drain the canned tomatoes?
No, you should add the 14-ounce can of chopped tomatoes along with their juice.
How long should the soup simmer initially?
The soup should simmer covered for 30 minutes to allow the flavors to meld.
How are the tamales prepared?
Tamales should be prepared according to their package instructions, usually by steaming or microwaving for quick heating.
What type of beans are included?
The recipe uses one 15-ounce can of pinto beans, which should be rinsed and drained.
When do I add the corn and beans?
The pinto beans and frozen corn kernels are added after the initial 30-minute simmer.
How long do the corn and beans need to cook?
They only need to simmer for another 3-5 minutes, just until the corn is heated through.
How do I serve the tamales with the soup?
Place 2 tamales in each bowl and then ladle the soup around them.
How many tamales are needed for the full recipe?
The recipe calls for 12 purchased tamales, weighing approximately 3 ounces each.
What toppings are suggested?
The soup is typically finished with a sprinkle of shredded cheddar cheese and a dollop of sour cream.
How many servings does this recipe make?
The recipe makes 6 servings, with 2 tamales per bowl.
Is this recipe suitable for weeknights?
Yes, it is designed to be easy and relatively quick, making it perfect for a family dinner on a weeknight.
What type of bell pepper is used?
One chopped green bell pepper is used in this recipe.
How much garlic is included?
The recipe uses 2 cloves of chopped garlic.
Can I use fresh corn instead of frozen?
While the recipe specifies 1 cup of frozen corn kernels, fresh corn could be substituted if desired.
What is the heat level of this soup?
The soup is described as spicy due to the chili powder, cumin, and cayenne pepper.
Do I cook the tamales inside the soup?
No, the tamales are prepared separately according to package instructions and added to the bowls before serving.
What kind of cheese should I use?
Shredded cheddar cheese is recommended to taste for serving.
How much cayenne pepper is in the recipe?
The recipe uses 1/2 teaspoon of ground cayenne pepper.
How much cumin is required?
Two teaspoons of ground cumin are used in the spice mixture.
How much chili powder should I add?
One tablespoon of ground chili powder is required for the soup.
What is the general flavor profile?
The soup is hearty and bold with Mexican-inspired flavors, balanced by the sweetness of corn and the warmth of cinnamon.