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Tamale Soup


1 can whole kernel corn (substitute frozen)
1 can diced green chiles
½ small onion
1 jalapeño
2 tbs. Olive oil
½ stick butter
1 can petite diced tomatoes
1 can whole peeled tomatoes
1 dozen tamales cut into bite sized pieces (may be easier to cut if frozen)
salt, to taste
pepper, to taste
2 tbs. Balsamic Viniegar
comino, to taste


Sauté first five ítems in mixture of butter and olive oil. Cook over medium heat until onion is clear. Separate in half. Liquify half of mixture in a Blender with one can whole peeled tomatoes. Add 2 cans of water and mix together with remaining mixture. Ad done can of petite diced tomatoes and bring to a boil, then reduce and simmer for ½ to ¾ of an hour.



Nutritional Information Per Serving

no nutrition information available

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