Hot Tamale Soup

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 chicken broth
1 (14- to 16-ounce) can tomatoes, chopped, with juice
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn kernels
12 (3 ounce) purchased tamales
Shredded Cheddar cheese

Heat heavy large saucepan over medium-high heat. Add ground beef, onion, bell pepper and garlic and cook until beef is brown, breaking up meat with fork.

Add chili powder, cumin, cayenne and cinnamon and cook 1 minute. Add broth and tomatoes with juice. Cover and simmer 30 minutes.

Stir corn and beans into soup. Simmer until corn is just heated through. Season soup with salt and pepper to taste. Heat tamales according to package instructions.

Place 2 tamales into each of six bowls. Ladle soup into bowls and sprinkle with cheese.

Makes 6 servings.

Source: Bon Appétit magazine