HOT TAMALE SOUP
1 lb. lean ground beef
1 onion, chopped
1 bell pepper, chopped
2 chopped garlic cloves
1 Tbsp. chili powder
2 tsp. ground cumin
1/2 tsp. cayenne pepper
Pinch of ground cinnamon
3 cups canned chicken broth
1 14-16 oz. can tomatoes, chopped, with juice
12 purchased tamales, 3 oz. each
1 15- oz. can pinto beans, rinsed and drained
1 cup fresh or frozen corn kernels
Shredded cheddar
Heat large heavy saucepan over medium-high heat. Add first 4 ingredients and cook until beef is brown, about 4-5 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 directions.
Stir beans and corn into soup and simmer until corn is just tender, about 3 minutes.
Season soup to taste with salt and pepper. Place 2 tamales into each of 6 bowls. Lade soup into bowls and sprinkle with cheese. Serve with warmed tortillas if desired.
God Bless and have a GREAT DAY!
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