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Southwestern Cream of Tomato Soup

This creamy soup recipe gives you a whole new way to serve up our El Monterey traditional tamales. Three simple ingredients combine for a flavorful soup base, perfect for a wintry evening. The addition of frozen vegetables simplifies preparation and makes this recipe a complete and satisfying meal.



  1. 4 each El Monterey® Beef Tamales
  2. 1 cup Your Favorite canned Red Chile Sauce
  3. 3 cup or (1) 26 oz. can Tomato Soup
  4. (1) 12 oz. can Evaporated milk or 1 cup of cream
  5. 24 oz. bag Frozen stewing vegetables (potato, onion, carrot, celery)
  6. 4 oz. Frozen spinach to taste Salt and freshly ground black pepper
  7. 1/4 cup Cotija cheese freshly crumbled (optional)


Here's a recipe for Southwestern Cream of Tomato Soup.
  1. Heat up El Monterey® Beef Tamales according to package instructions and keep warm.
  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. Add frozen vegetables and continue to simmer until vegetables are tender
  4. Season soup with salt and pepper to taste.
  5. Using a perforated serving spoon (a spoon with holes) evenly portion the vegetables in large wide soup bowls mounding the vegetables in the middle of the bowl as high as possible.
  6. Ladle about 3/4 - 1 cup hot soup/sauce into bowls around the bottom of the bowl next to the vegetables, try not to cover the vegetables too much.
  7. Unwrap and lay El Monterey Beef Tamales flat over the top of the vegetables, garnished with crumbled Cotija cheese and sliced green onions, if desired.