Recipe information
Yield
Serves 6
Ingredients
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
Preparation
Step 1
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.
Step 2
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.
