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