HOT TAMALE SOUP

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This recipe comes from The Blue Owl Restaurant in Kimmswick, MO. This soup doesn't just taste like tamales, it includes purchased tamales! I've used jarred tamales, but can also use frozen ones. The touch of cinnamon makes this soup special. This recipe is not only easy and quick recipe, but delicious, too!

Provided by Connie K

Categories     Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb ground beef
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 pinch ground cinnamon
3 cups chicken broth
1 (14 ounce) can tomatoes, chopped,with juice
12 purchased tamales, 3 ounces each
1 (15 ounce) can pinto beans, rinsed,drained
1 cup frozen corn kernels
shredded cheddar cheese
sour cream

Steps:

  • Cook first four ingredients over medium-high heat, breaking up meat until browned; Add chili powder, cumin, cayenne and cinnamon and cook 1 minute.
  • Add broth and tomatoes with juice.
  • 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.
  • Place 2 tamales into each of 6 bowls.
  • Sprinkle with cheese and sour cream and serve.

Nutrition Facts : Calories 340, Fat 13.3, SaturatedFat 4.8, Cholesterol 51.4, Sodium 451.8, Carbohydrate 31.8, Fiber 8.8, Sugar 3.7, Protein 24.9

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