Kid Tested and Approved Chicken Tamale Soup

Kid Tested and Approved Chicken Tamale Soup

My friend just made this last night! All three of his kids LOVED it, which is hard to do. Kid tested and approved!

If you’re craving for the comfort of soup and the kick of spicy food at the same time (it happens, I know), then you should make a pot of this hot tamale chicken soup. Chicken soup is the ultimate comfort soup, while hot tamales are a staple for spicy foodie. If you want comfort and spice in one dish, this soup makes sense the most.

It’s hard to say no to this hot tamale chicken soup. It’s thick and creamy, thanks to the polenta in the broth. It’s tangy from the tomatoes. And it’s chunky from the chicken, beans and corn. You can definitely enjoy this even if you’re not a fan of spicy food; you simply cut back on the spices to suit your tastes. This hot and heavy recipe is from Megan of The Housewife in Training Files.

Ingredients

1 T olive oil
½ red onion
½ white onion
½ red bell pepper
½ green bell pepper
½ yellow pepper
1 can (14.5 oz) black beans, drained and rinsed
1 can (14.5 oz) corn, drained and rinsed
¼ cup chopped candied jalapenos
32 oz chicken broth
½ cup polenta
1½ pounds chicken, cooked and shredded

For the enchilada sauce:
1 (14.5 oz) can tomato sauce
2 Tablespoon tomato paste
2 Tablespoon chili powder
2 Tablespoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon paprika
⅛ teaspoon cayenne
¼ teaspoon salt
¼ teaspoon pepper

For the garnish:
Avocado, sliced
Cilantro, chopped
Jalapeno White Cheddar Cheese, shredded

Instructions

  1. Preheat a large pot over medium heat. Add oil; once heated add onions. Once soft, add peppers. Saute about 10 minutes until peppers are soft and onions are clear.
  2. Add black beans, corn, jalapenos, enchilada sauce and chicken stock. Stir to combine.
  3. Add polenta and whisk to combine well. Turn heat to medium high, bring to a boil. Reduce to a simmer, and let cook 20 minutes to heat through; stirring often to ensure polenta doesn’t stick to the bottom of the pan.
  4. Add chicken and heat through.
  5. To serve, top with cilantro, avocado and jalapeno white cheddar cheese.

Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: The Housewife in Training Files.

Photo source

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