Tamales Over Southwestern Cream of Tomato Soup

Serves: 4
Prep Time: 10 mins
Total Time: 20 mins

Turn a bowl of soup into a main dish. This delicious blend of flavors and textures will warm you up and make you smile.

4 El Monterey Tamales
1 cup Your Favorite canned Red Chile Sauce
26 oz. can Tomato Soup (condensed)
(1) 12 oz. can Evaporated milk (Or substitute 1 1/2 cup of cream or half-and-half)
24 oz. bag Frozen vegetables (corn, onion, red pepper, green pepper)
10 oz. pkg. Frozen spinach
to taste Salt and freshly ground black pepper
1/4 cup Cotija cheese freshly crumbled (optional)

1. Heat up El Monterey Tamales according to package instructions and keep warm. You may also use any of our Burritos or Chimichangas.
2. Mix and heat up the red chile sauce and tomato soup, and milk or cream in a saucepot, simmer for 5 minutes or until all the flavors have blended, adjust flavor with salt & pepper; keep warm on a back burner.
3. In a separate skillet on medium high heat, add vegetables and spinach to 1/4 cup water or chicken broth. Heat up. Season vegetables with salt and pepper to taste. Simmer until vegetables are tender and hot, approximately 5 to 7 minutes.
4. Using a slotted serving spoon evenly portion the vegetables in large wide soup bowls mounding the vegetables in the middle of the bowl as high as possible.
5. Ladle about 1 1/2 cp hot soup into bowls around the bottom of the bowl next to the vegetables; try not to cover the vegetables too much.
6. Unwrap and lay hot El Monterey Tamales flat over the top of the vegetables, garnished with crumbled Cotija cheese and sliced green onions, if desired. You may also substitute Feta cheese for the Cotija.