Hot Tamale Soup

Recipe Ingredients

1 lb	454g / 16oz	Ground beef
1		Onion - chopped
1		Bell pepper - chopped
2		Garlic cloves - chopped
1 tablespoon	15ml	Chili powder
2 teaspoons	10ml	Ground cumin
1/2 teaspoon	2.5ml	Cayenne pepper
1		Ground cinnamon
3 cups	711ml	Canned chicken broth
1		Tomatoes - (14 to 16 oz) - chopped, with juices
12		Purchased tamales - (3 oz ea)
1		Pinto beans - (15 oz) - rinsed, drained
1 cup	62g / 2.2oz	Frozen corn kernels
		Salt - to taste
		Freshly-ground black pepper - to taste
		Shredded cheddar

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
Bon Appetit, July 1991

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