Tamale Soup
A Hug In A Bowl
Tamale Soup is perfect for blustery, wintery days. It’s made with spices but it’s not spicy.
Slow roasted chicken thighs add flavor and nutrients. This soup requires a few special ingredients that are still very accessible.
The added bay leaves and dried ancho peppers make the broth delectable. This warms your home while simmering and then warms your soul while eating.
The full recipe card is at the end of the post, but first I’ve got some tips for preparation and finding all of the ingredients.
New Ingredients, Easy To Find
Some of the ingredients in this soup may be new to you.
Be not afraid. These ingredients are fairly easy to find.
There has not been a store anywhere that I have not been able to find any of them. Amazon is also always an option.
This Tamale Soup is worth the effort. It’s so unique and delicious.
Ancho Chilis
This may an unfamiliar ingredient to some, but I find these in almost every grocery store in the ethnic food aisles. Ancho chilis are not spicy although they have spice.
These will not burn your mouth but you will know you are eating a spice. I compare the mouth feel to eating some cinnamon.
There is not heat, but flavor.
Ancho chilis add a beautiful color to the broth of this soup. You will have to take these out at the end and remove the stems.
I like to chop the pepper parts up and add them back to the soup.
The flavors of this pepper is mostly sweet, like a plum, with hints of a coffee or tobacco smokiness.
Ancho Chili Powder
If you cannot find the actual peppers, there are Ancho Chili Powders. McCormick makes an Ancho Chili Powder, for example.
I would personally sub 2 tablespoons of the powder for the peppers. But if this is a new ingredient to you, start with one and add more later.
Sazon Seasoning
I keep a huge box of this Goya Sazon Seasoning on hand at all times in my pantry. You can find this in any grocery store.
I even see it at Walmart. I also use this seasoning for my Instant Pot Spanish Rice.
You can add this to soups, stews, chicken, and really anything you want to add some zing to.
Maiz Blanco
These are little corn kernels that have some texture to them. They add a great flavor to this soup.
You may be more familiar with this being called hominy. It has a mild, nutty flavor and it is a great substitute for beans.
I love this stuff and like to actually add two cans of this to this Tamale Soup.
Chicken Thighs
If you absolutely hate chicken thighs, you can definitely substitute chicken breasts. I do encourage you to try the thighs, however.
I personally do not like thighs but I love them in this soup. They add SO much flavor, they are cheaper, and they are more nutrient dense.
Tamales
A tamale in this broth is just delicious and adds a hearty meal-like feel to this soup. I buy some fresh ones from a place on my corner but you can use frozen or even canned.
If you do not want to use tamales, toss in a handful of tortilla chips or Fritos before serving!
Two More Recipes For You To Love
If you like the idea of this recipe, you may also like two other recipes I make. One is for a Baked Tamale Skillet.
This is an easy one pan meal. The other recipe is for a Chicken Soup that is equally as delicious as this one.
Tamale Soup
Tamale Soup, a perfect soup for blustery, wintery days. Made with spices but not spicy. Slow roasted chicken thighs add flavor and nutrients. This soup requires a few special ingredients that are still very accessible. The added bay leaves and dried ancho peppers make the broth delectable. This warms your home while simmering and then warms your soul while eating.
Ingredients
- 1 1/2 lbs of boneless, skinless chicken thighs
- 2 tablespoons of olive oil
- 1 teaspoon of paprika
- 2 teaspoons of salt
- 1 teaspoon of pepper
- 2 teaspoons of garlic powder
- 2 teaspoons of onion powder
- 3 teaspoons of cumin
- 2 large carrots, peeled and sliced into 1/4 inch thick round coins
- 2 celery stems, diced with the leaves
- 2 large white onions, chopped or diced
- 3 to 4 dried ancho chili peppers (see post for picture)
- 4 to 6 dried bay leaves
- 2 to 3 heaping tablespoons of chicken bouillon (see post for picture)
- 2 packets of Goya brand sazon (see post for picture)
- 16 cups of water
- 1 thirty two ounce can of Maiz Blanco (see post for picture)
- 3 cups of diced yellow potatoes with the skin on
- 6 to 8 Chicken Tamales (fresh, frozen or canned)
- Minced cilantro for serving
- Minced white onion for serving
Instructions
- Pat your chicken thighs dry with paper towels after removing them from package. Drizzle them with olive oil and rub the oil all over them. Then season with the: 1 teaspoon of paprika, 2 teaspoons of salt, 1 teaspoon of pepper, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 3 teaspoons of cumin. Season on both sides. Set aside for 10 minutes.
- In a large skillet, add a couple teaspoons of olive oil and add the thighs and sear off on both sides. Approximately 7 minutes on each side. Flip the thighs when they easily lift from the pan to flip.
- When the thighs are nice and golden brown, add them to a large soup pot, or a slow cooker.
- Add the dried ancho chili peppers to the pot or slow cooker, along with the bay leaves and the chicken bouillon and the water. You may want to start with the least amount of bouillon and taste it after the chicken is fully cooked after simmering and add more bouillon at the end so that it is not too salty. Bring this to a simmer. *you will not simmer the slow cooker version.
- While you are bringing the soup pot to a simmer, add your carrots, celery and onion to the same skillet as the chicken was cooked. You may need to add a little more olive oil. Sauté these veggies for 15 to 20 minutes until they have a nice golden brown to them. Then season them with the two packets of sazon seasoning. Sauté for a minute or two and add this to the soup pot or slow cooker.
- If cooking on the stove, bring this to a simmer, reduce heat and cover and simmer, stirring occasionally for 2 hours. This should not be bubbling a lot, just a bubble or two every minute. If cooking in a slow cooker, cover and cook on low 6 to 8 hours.
- After the two hour mark, add the potatoes and drain the can of maiz and add this to the soup. If using the slow cooker, add this in the last 2 hours of cooking. IF cooking on the stove, after adding, cook thirty more minutes.
- Taste the soup and add more bouillon if you think it needs more salt flavor.
- Steam or warm the tamales when ready to eat.
- Before serving you will want to take out the peppers and the stems as well as the bay leaves. I like to dice the peppers and add them back, you can do this or not.
- Add a tamale to a bowl, ladle over the hot soup and top with cilantro and raw onion.