Texas Tamale Soup

K Keeton
by K Keeton
4 Servings
1 hr 5 min
What you will need for this recipe: canned or precooked frozen tamales, ground beef, creamed corn, mild green chilies, chili powder, cumin, white hominy, poblano peppers, onion, pinto beans, beef broth, and stewed tomatoes. Optional items are tortilla chips, green onion, sour cream, masa-harina, and grated cheddar cheese.

This Texas Tamale Soup recipe is gluten-free. *GF to make this recipe gluten-free check labels of the canned ingredients.

Tamale Soup

Gluten-Free frozen or canned tamales


If you cannot find the canned items with a gluten-free designation, then fresh items are recommended and should be thoroughly rinsed before cooking. I recommend they be precooked then added just like you would the canned versions.

If making recipe gluten-free check labels

Recipe details
  • 4  Servings
  • Prep time: 20 Minutes Cook time: 45 Minutes Total time: 1 hr 5 min
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  • 2 cans beef tamales in chili sauce or precooked, thawed frozen beef tamales (GF)
  • Tip: If using frozen tamales add a teaspoon of masa harina mixed with ¼ cup water or the beef broth to make a saucier mixture. Shake well before adding.
  • 1 lb lean ground beef
  • 2 teaspoon chili powder
  • 1 teaspoon cumin powder
  • 1 can creamed corn (may substitute one cup plain corn or fresh corn) (GF)
  • 4 ounces mild green chilies (GF)
  • 1 can white hominy (GF)
  • 1/2 cup chopped onion
  • 2 cans pinto beans (GF)
  • 1 can stewed tomatoes (GF)
  • 2 poblano peppers seeded, rinsed well and chopped
  • 1 can beef broth (GF)
  • *Optional, crushed tortillas chips, sour cream, chopped green onion with tops, grated cheddar cheese for toppings.

Cook the crumbled ground meat with the onion, poblano peppers, chili powder and cumin and stir until beef is browned. Add to a large Dutch oven or soup pot.
Stir in hominy, tomatoes, beans, corn and broth (including water and masa harina if using frozen tamales). Bring to an initial boil, reduce the heat and simmer uncovered for 40 minutes.
Near end of cooking cycle, remove paper from tamales and chop across (not lengthwise) into bite-sized pieces. Stir tamales gently into soup pot and heat another 5 minutes.
Top with crushed tortilla chips (GF), chopped green onion, sprinkle of cheddar cheese (GF) and dollop of sour cream (GF) if desired. This is also good with cornbread, but I prefer the crushed tortilla chips.
  • More and more products are now showing the gluten-free designation on the label. If you have a gluten or wheat allergy, celiac, or other medical condition that requires a gluten-free diet you should always choose prepackaged foods with gluten-free on the label. Fresh fruits and vegetables should be thoroughly washed to prevent cross-contamination
K Keeton
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