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I found this recipe in a Weight Watchers cookbook several years ago. I’ve made a few adaptations, but it remains one of my favorites! Of course, the cheese that I sprinkle all over the top probably ruins the “low-fatness” of it! This is a very hearty meal. We usually eat it with some breadsticks or cornbread. Without cheese on top, it is approximately 4 WW points per 1 cup serving.
Cook together the meat, onion and green pepper until beef is browned. Add to a large soup pot. Stir in tomatoes, beans, corn and broth (I also add the hominy at this point, but it was not in the original recipe).
Bring to a boil, reduce heat and simmer uncovered for 45 minutes.
While soup is simmering, remove paper wrapping from tamales and chop into bite-sized pieces (do not cut the tamales in half lengthwise, because this causes the meat to come out of the breading).
Stir in tamales and heat through.
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74 Retired on 6.15.2022
Made this but Made some tweaks…no homeny…corn already in it…Rotell and chopped tomatoes…2 can reg corn…didn’t say..but added sauce from tamales….also…good tsp. Pepper…good tsp. Cumin…good tip. Chile powder…handful chopped cilantro…because after all together seems a little tame…this was good …all had seconds…served with corn bread…Son stired in some cram cheese to his bowl…a big hit
Tammy Pickron on 1.16.2020
Hi. Can this be made in a crockpot? Also, do you leave the hominy undrained like the beans?
Thanks for the recipe. I can’t wait to try it.
Kelli Blanton on 1.8.2018
Thanks for sharing the recipe.
Christina on 1.6.2017
Smells amazing when cooking!! The ONLY thing I altered was adding roasted poblano peppers (2) and roasted jalapeño (1) diced with seeds removed!! An additional flavor with minimal heat and adjustment to the total points!! This is a great soup!!
aubrey on 10.17.2015
@myedachs
did you add those in addition to what’s called for in the recipe, or in place of?
thanks!