Tuesday, December 29, 2015

Crockpot Creamy Tamale Taco Soup

We opted not to go with the usual turkey or ham dinner for CHRISTmas, instead we went with a Mexican fiesta.The leftovers definitely taste much better after all. So now it's time to re-purpose those leftovers and since we finally have a cool day why not make a pot of soup...
2 lbs. taco ring filling
6 spicy tamales cut into small pieces
2 (10 oz) cans Ro-tel diced tomatoes & peppers; undrained (can use homemade if desired)
8 oz. softened cream cheese, cubed (or torn into small chunks)
1 & 1/3 cans chicken stock
In a 6qt. crock pot, combine all ingredients and stir lightly to mix. You want to avoid tearing your tamales into mush. Cover and cook on low setting for 6-8 hours. Serve with cornbread, tortilla chips or topped with sour cream.
Alternate: you can also add in a bit of cubed Velveeta cheese if you like a more cheesy soup.
Click HERE for printable recipe

1 comment:

Mrs. B, a very peculiar person said...

Mmmm, sounds soooo good!

I too will be posting several Christmas dinner "make over" recipes soon.