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Tamale Soup
IN THE KITCHEN WITH OCTOBER/November 2017
home :: des moines cooks :: In the Kitchen With October/November 2017

Tamale Soup

Ingredients:

1 tablespoon water
1 teaspoon salt
½ teaspoon baking soda
1 pound 85-percent lean ground beef
2 jalapeƱo peppers, seeded, ribs removed, and diced
2 tablespoons diced red sweet pepper
1 onion, chopped
1 shallot, chopped
2 cloves garlic, chopped
½ teaspoon ground cumin
½ teaspoon chili powder

2 bunches kale, stems removed and rough-chopped
1 medium zucchini, cut into cubes
2 ears fresh sweet corn, kernels cut from cobs
2 cups chicken broth
3 cups water
1 cup purchased salsa verde
1 tablespoon sugar
¼ teaspoon vinegar
Juice from ½ of a lime
½ cup masa
1 cup hot water
Directions:

In a medium bowl mix 1 tablespoon water, salt, and baking soda. Add ground beef and mix; let sit 15 minutes. This helps meat brown and stay tender. In a large saucepan brown ground beef; add both diced peppers, onion, and shallot; cook until tender. Add garlic and spices and cook 1 minute more.

Add the next eight ingredients (through vinegar). Bring to boiling and reduce to simmer, cooking until vegetables are tender. Stir in lime juice. Mix masa and hot water; stir into soup and cook 10 minutes more.

Suggested toppings: Monterey jack cheese, cilantro, and lime sour cream (1 cup sour cream mixed with 1 teaspoon lime zest and 1 teaspoon lime juice). Recipe from Deanna Smith of Des Moines.

*See more recipes in our soups collection

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