Créé avec l’IA
Gaucho Tamale and Potato-Chili Soup
40 min 488 kcal par portion Facile
Ingrédients
4 Portions
- canned tamales, drained and chopped3 tamales
- canned corn, drained1 15-ounce can
- canned chili beans with sauce1 15-ounce can
- canned diced green chilies1 4-ounce can
- shredded queso cheese2 ounces
- dry egg noodles2 ounces
- condensed cream of potato soup1 10.5-ounce can
- low-sodium chicken broth4 cups
- canned diced tomatoes1 14.5-ounce can
- mild smoked paprika and cumin seasoning1 tablespoon
Instructions
- 1
Place a large soup pot over medium heat. Add the low-sodium chicken broth and condensed cream of potato soup, then whisk until smooth.
- 2
Stir in the diced tomatoes with their juices, drained corn, chili beans with sauce, diced green chilies, and smoked paprika and cumin seasoning.
- 3
Bring the soup to a gentle boil, stirring occasionally.
- 4
Add the dry egg noodles. Reduce the heat to medium-low and simmer for 6–8 minutes, or until the noodles are nearly tender.
- 5
Gently stir in the drained and chopped tamales. Simmer for another 4–5 minutes, stirring carefully so the tamale pieces remain partly intact.
- 6
Remove the pot from the heat and stir in half of the shredded queso cheese until melted. If the soup is too thick, add a small amount of additional broth or water.
- 7
Ladle the hot soup into bowls, garnish with the remaining shredded queso cheese, and serve immediately.
