There’s something incredibly comforting about a bowl of hearty soup simmering on the stove—especially one that fills the kitchen with warm, Southwestern aromas. Tamale Soup with Black Beans is one of those dishes that wraps you up like a cozy blanket. It’s rich, satisfying, and unbelievably easy to make using mostly pantry staples.
If you grew up eating tamales or just enjoy their nostalgic flavor, this recipe takes that love to a whole new level. Canned tamales may not sound glamorous, but once they’re simmered with black beans, tomatoes, taco seasoning, and broth, they become tender little bites of savory goodness floating in a bold, thick, and comforting soup. It’s quick—perfect for weeknights—but flavorful enough to serve for a casual weekend gathering.
What makes this soup memorable is its versatility. Whether you like it spicy, mild, loaded with toppings, or simple and rustic, it adapts effortlessly. It brings together the hearty feel of chili, the simplicity of taco soup, and the unmistakable taste of tamales, creating a dish that feels both familiar and new. Let’s dig into this bowl of warm, cozy goodness.
Recipe Overview
Tamale Soup With Black Beans is a thick, Southwestern-inspired soup made from beef tamales, black beans, diced tomatoes with green chiles, tomato paste, corn, taco seasoning, and chicken broth. It’s simmered until it reaches a rich, stew-like consistency and finished with customizable toppings like cheese, avocado, or cilantro. Easy, comforting, and bursting with Tex-Mex flavor.
Ingredients & Instructions
Here’s everything you need to turn simple pantry items into a deeply satisfying pot of soup.
Ingredients
- (2) 15-ounce cans beef tamales in chili sauce
- (1) 15-ounce can black beans (not drained)
- (1) 10-ounce can diced tomatoes with green chiles (not drained)
- (1) 6-ounce can tomato paste
- 2 cups chicken broth
- 1 packet taco seasoning
- 1 cup frozen or canned corn
- Optional toppings: shredded cheese, sliced avocado, fresh cilantro
Step-by-Step Instructions
1. Prepare the Tamales
Open both cans of beef tamales, remove each tamale carefully, and peel off the paper wrappers. These must be removed before cooking, as they’re just packaging.
Once unwrapped, cut each tamale into quarters. This helps them blend into the soup while still leaving hearty pieces in each bowl.
Tip: If you prefer a smoother soup, you can chop the tamales even smaller or lightly mash them as they simmer.
2. Build the Soup Base
Place the tamales and their chili sauce into a large soup pot. Add the black beans, diced tomatoes with green chiles, tomato paste, chicken broth, corn, and taco seasoning.
Because most ingredients are canned and include their liquid, you get extra flavor and thickness right from the start.
Tip: For a slightly thinner soup, add up to 1 extra cup of chicken broth. For a thicker stew-like consistency, keep the liquids as-is.
3. Simmer to Perfection
Bring the soup to a low boil over medium heat. Once it starts bubbling, reduce the heat to low and let it simmer, stirring often.
As it cooks, the tamales begin to soften, the tomato paste thickens the broth, and the spices bloom. The result is a velvety, rich soup with a deep, tamale-infused flavor. Allow it to simmer until it reaches your desired thickness—usually around 15–20 minutes.
Tip: Stir often to prevent sticking, especially as the soup thickens.
4. Serve and Top
Ladle the hot soup into bowls and add your favorite toppings. Good choices include:
- Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- Sliced avocado for creaminess
- Fresh cilantro for brightness
- Crushed tortilla chips for crunch
- A dollop of sour cream to balance the spice
This is one of those dishes that tastes even better with toppings, so don’t be shy!
Cooking Tips & Variations
Make It Spicy
Add:
- A dash of cayenne pepper
- A spoonful of chopped pickled jalapeños
- A splash of hot sauce
Swap the Protein
If you prefer a different type of tamale, you can use:
- Chicken tamales
- Pork tamales
- Cheese tamales (vegetarian option)
All will add their own unique flavor profile to the soup.
Boost the Veggies
Stir in:
- Diced zucchini
- Red or green bell peppers
- Chopped spinach
- Fire-roasted corn
These stretch the recipe and add texture.
Make It Creamy
After simmering, stir in:
- ½ cup heavy cream
- Or ½ cup sour cream
This turns the soup into a luxurious, silky version.
Vegetarian Version
Use:
- Cheese tamales
- Vegetable broth
- Black beans + extra corn
- A can of pinto beans for added bulk
Storage & Serving Suggestions
Storing Leftovers
This soup keeps beautifully:
- Refrigerator: 3–4 days in an airtight container
- Freezer: Up to 3 months
The tamales break down slightly more after freezing, but the flavor gets even richer.
Reheating
Warm gently on the stovetop over medium heat, or microwave in 1-minute intervals, stirring in between. If the soup thickens too much, add a splash of broth or water.
Serving Ideas
Pair your soup with:
- Warm cornbread
- A crisp green salad
- Quesadillas
- Tortilla chips and salsa
This recipe also makes a wonderful meal-prep option for busy weeks—one pot gives multiple satisfying servings.
Tamale Soup With Black Beans is proof that simple ingredients can create big, bold flavor. It’s hearty, comforting, and incredibly easy—perfect for chilly nights, busy weeknights, or anytime hunger calls for something warm and satisfying. With its rich base, customizable toppings, and effortless preparation, this soup is destined to become a staple in your kitchen.
Whether you’re revisiting the nostalgic taste of tamales or discovering them in a whole new way, this soup brings comfort and flavor to every bowl. Grab your pot, gather those pantry ingredients, and enjoy a delicious Southwestern-inspired meal that’s as cozy as it is flavorful.
FAQs
1. Can I use fresh tamales instead of canned?
Yes! Fresh tamales work beautifully. Remove the husk and chop them before adding to the soup.
2. Do I have to use the chili sauce from the tamale cans?
It’s recommended because it adds flavor, but you can drain the sauce if you prefer a milder taste.
3. Can I make this soup in a slow cooker?
Absolutely. Add all ingredients and cook on Low 4–5 hours or High 2–3 hours.
4. How can I thicken the soup even more?
Let it simmer uncovered or mash a few tamale pieces into the broth.
5. Is this soup spicy?
It has mild heat from the green chiles and taco seasoning, but you can make it spicier or milder depending on your preferences.
Tamale Soup With Black Beans is a hearty, flavorful Tex-Mex soup made with beef tamales, black beans, corn, and tomatoes. Easy, comforting, and perfect for weeknight dinners!