Slow Cooker Tamale Soup

If you don’t have tamales, you can make this with ground beef 😃


  • 1 cup chopped onions (I buy a bag of frozen chopped onions from the freezer section)
  • 1 cup shredded carrots
  • 1/2 cup of diced celery
  • 1 packet of taco seasoning mix
  • 6 cups of chicken stock
  • 1 package of Southern style hash browns. (I know this sounds totally unhealthy, but if you don’t have hashbrowns you can use kettle cooked potato chips. And of course, you can always just skin 6 or so potatoes and just dice those).
  • 1/4 cup all-purpose flour
  • 1/2 a block of Velveeta or 1 package of Kraft Deli American
  • 2 cups of cheddar
  • 2 cups milk
  • 4 tablespoons of butter
  • 1 dozen tamales



  1. Saute onions, carrots, and celery with 4 tablespoons of butter over medium heat on top of the stove. Cook for around 5 minutes and then add the flour.
  2. Continue to cook for about 3-4 minutes. Add milk a little at a time and stir continuously. Once a paste has formed, transfer contents of pan to a slow cooker.
  3. Throw in taco seasoning mix, Southern Style hashbrowns, and chicken stock and cook on low for 4 hours.
  4. After 4 hours or so, eventually throw in the cheese and tamales. If you’re using potato chips in place of hashbrowns, add them now. This is the point where you can add water, chicken stock, OR more milk if your soup is looking a little thick. Continue to cook for at least another hour, or until you’re ready to serve.

*** The last time I made this soup, my friend Barbara topped hers with Chili Fritos and it was SOOOOO GOOOOOOOOOD.

*** If you don’t have time to saute everything beforehand, you can just throw everything into the slow cooker and cook on low for 6 hours. If you do this, omit the flour and butter.

Until my next delivery ❤

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