Recipe for cooking hot tamale soup

Soups for Salads :: Pasta and Tortilla Soups

Hot Tamale Soup

Source: Bon Apptit magazine

1 lb. lean ground beef
1 onion, chopped
1 bell pepper, chopped
2 garlic cloves, chopped
1 Tbsp. chili powder
2 tsp. ground cumin
1/2 tsp. cayenne pepper
Pin. of ground cinnamon
3 C. chicken broth
1 (14- to 16-oz.) can tomatoes, chopped, with juice
1 (15 oz.) can pinto beans, rinsed and drained
1 C. frozen corn kernels
12 (3 oz.) purchased tamales
Shredded Cheddar cheese

Heat heavy lrg. saucepan over med.-high heat. Add lean ground beef, onion, bell pepper and garlic and cook until beef is brown, breaking up meat with fork.

Add chili powder, cumin, cayenne and cinnamon and cook 1 min. Add broth and tomatoes with juice. Cover and simmer 30 min.

Stir corn and beans into soup. Simmer until corn is just heated through. Season soup with salt and pepper to taste. Heat tamales according to pkg. instructions.

Place 2 tamales into each of six bowls. Ladle soup into bowls and sprinkle with cheese.

Makes approximately 6 servings.