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
Need to make a substitution?
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.