Hot Tamale Soup Recipe
- 1 pound ground beef
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 garlic cloves, chopped
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- Pinch of ground cinnamon
- 3 cups canned chicken broth
- 1 14-to-16-ounce can tomatoes, chopped, with juices
- 12 purchased tamales, 3 ounces each
- 1 15-ounce can pinto beans, rinsed, drained
- 1 cup frozen corn kernels
- Shredded cheddar
- Heat heavy large saucepan over medium-high heat. Add first 4 ingredients and cook until beef is brown, breaking up meat with fork, about 4 minutes. Add chili powder, cumin, cayenne and cinnamon and cook 1 minute. Add broth and tomatoes with juices. Cover and simmer 30 minutes. Meanwhile, heat tamales according to package instructions.
- Stir beans and corn into soup. Simmer until corn is just heated through, about 3 minutes. Season soup to taste with salt and pepper. Place 2 tamales into each of 6 bowls. Ladle soup into bowls. Sprinkle with cheese and serve.
