Hot Tamale Soup

Hot Tamale Soup

I thought that it might be time to try something a little fun.  I found this recipe in a cook book that Sharon and I compiled, but neither one of us have any recollection of it.  So, this may or may not be the first time I've ever made it, but who would know?  So let the Mariachi Band begin and enjoy this Tex-Mex marvel.
--Enjoy

Hot Tamale Soup

1. Heat a large stock pot or dutch oven over medium high heat.
2. Sweat the onion, bell pepper and garlic covered over low heat for about 20 minutes.
3. Increase heat to medium/high, add ground turkey and continue to cook until meat is brown and able to be broken up with a fork.
4. Add chili powder, cumin, cayenne and cinnamon.  Cook for about 1 minute.
5. Add broth and undrained tomatoes and simmer uncovered for 30 minutes.
6. Stir in tamale parts, beans and corn and simmer until heated through (about 5 minutes).
7. Season to taste with salt and ground black pepper to taste.
8. If soup is too thick for your liking, add broth or water to thin.
9. Ladle into bowls and garnish with cheddar cheese.

Tamales A tamale is a traditional Mesoamerican dish made of masa, which is steamed or broiled in a leaf wrapper.  The wrapping is discarded before eating.    -Wikipedia

Ingredients 1 lb ground turkey 1 medium onion, finely chopped 1 bell pepper, finely chopped 2 teaspoons minced garlic 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/8 teaspoon cinnamon 3 cups low fat, reduced sodium chicken broth 1 15 oz cans low sodium diced tomatoes 1 cans Rotel 2 jars tamales or frozen prepared tamales cut in pieces (about 16 oz) 1 can black beans, rinsed and drained 1 cup frozen roasted corn shredded cheddar Salt and freshly ground pepper to taste