Tired of tamales? Put them in this soup with kale, beans, avocado

A hearty winter soup made with tamales, kale and two kinds of beans. Photo by Addie Broyles.
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A hearty winter soup made with tamales, kale and two kinds of beans. Photo by Addie Broyles.

I won’t ever fully confess to being tired of tamales, but there are moments this time of year  when my fridge and freezer are overflowing with them that I think, “Am I really ready to eat tamales again for lunch?”

Over the weekend, I put some of those tamales to use in this mishmash of a stew. With the shredded cabbage, cilantro, avocado and fried tortilla strips on top, it’s a hybrid between pozole and chicken tortilla soup, with kale and a few cans of beans thrown in because I like them.

A note: It was the weekend when I made this, so I had time to cut up fresh corn tortillas and fry them while the soup was cooking, but regular old tortilla chips would be just fine.

You could just as easily add hominy instead of the kidney or charro beans, and if you don’t like kale, leave it out or replace with another leafy green.

(And yes, I use chicken bouillon cubes, more often than you’d probably like to know. The Knorr brand, just in case you do.)

(Editor’s note: This post is part of an ongoing cooking-at-home series called Austin360Cooks in which anyone can share what’s cooking in their home by adding #Austin360Cooks to their posts on social media. You can find a gallery of recently submitted pics at the end of this post, and you can follow me on Instagram at @broylesa.)

A hearty winter soup made with tamales, kale and two kinds of beans. Photo by Addie Broyles.
A hearty winter soup made with tamales, kale and two kinds of beans. Photo by Addie Broyles.

Tamal Soup with Kale, Beans, Avocado

2 Tbsp. olive oil
1/2 onion, diced
1/2 poblano pepper, seeded and diced
3 cloves garlic, minced
1/2 cup tomatillo (or regular) salsa
1 (15-oz.) can charro beans (undrained)
1 (15-oz) can kidney beans (drained)
1 cube chicken bouillon
1 cup chopped kale
8 tamales, husks removed
For garnish:
Shredded cabbage or slaw
Tortilla chips
Chopped cilantro
Sliced avocado
Sliced jalapeños

Heat olive oil in a soup pot over medium heat. Saute onions and pepper for about 10 to 15 minutes until the aromatics soften. Add garlic and cook for another 5 minutes. Add salsa and beans. Cover the ingredients with water, about 8 cups or more, depending on how much liquid you prefer in your soup. Add bouillon cube.

Bring the soup to a simmer and cook for 20 to 30 minutes, stirring every 5 minutes so the beans don’t burn on the bottom of the pot. Add kale and cook for 5 minutes. Tear tamales into bite-sized pieces and add to the pot. Simmer for 5 minutes and serve.

— Addie Broyles

 


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