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Tamale Soup

1 pound ground beef
1 onion, chopped
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3 cups chicken broth
16 oz can tomatoes, chopped, with juices
12 purchased tamales, 3 ounces each
15 oz can pinto beans, rinsed, drained
1 cup shoepeg or yellow corn
Shredded cheese (Cotija or other white Mexican cheese)

In large skillet, brown ground meat, drain and place in large soup pot. Add all ingredients except tamales. Bring to a boil, then turn down heat and simmer for 30 min. Cut tamales into 1/2 inch slices and add to soup pot. Simmer for another 10 minutes.

Serve topped with shredded cheese.