Can I just say that I’m glad that we have a weekend of warm weather to look forward to? Because really, I’m ready to leave the soups behind and get back to grilling. There’s nothing like a bowl of hot soup to warm you up on a cold winter day, though – and this is no exception.
Truth be told, the only thing I didn’t like about this soup was the tamales – but that could just be because of my aversion to canned/jarred tamales, which I think are godawful. Maybe if I made my own from scratch, I’d like that aspect of it. But for now, I’m leaving the tamales out, and enjoying the soup for the nicely thick and spicy concoction it is, which is even better when garnished with fresh avocado, tortilla strips and sour cream.
I’m sending this one over to be part of the Souper Soup Challenge, hosted by Running with Tweezers.
Hot Tamale Soup
recipe courtesy Tammy Randerman via Bon Appetit
1 pound ground beef
1 onion, chopped
1 bell pepper, chopped
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Pinch of ground cinnamon
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
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.