Ingredients
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
Directions
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.
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.
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