Hot tamale soup

Yield: 1 servings

Measure Ingredient
1 pounds Ground beef
1 \N Onion; chopped
1 \N Bell pepper; chopped
2 \N Garlic cloves; chopped
1 tablespoon Chili powder
2 teaspoons Ground cumin
½ teaspoon Cayenne pepper
1 pinch Ground cinnamon
3 cups Canned chicken broth
1 can Tomatoes; chopped, with
\N \N ; juices
\N \N ; (14-to-16-ounce)
12 \N Purchased tamales; 3 ounces each
1 can Pinto beans; rinsed, drained
\N \N ; (15-ounce)
1 cup Frozen corn kernels
\N \N Shredded cheddar

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.

Serves 6.

Bon Appetit July 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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