1 lb. ground beef
1 onion, chopped
1 bell pepper, chopped
2 garlic cloves, chopped
1 tbsp. chili powder
2 tsp. ground cumin
1/2 tsp. cayenne pepper
Pinch of ground cinnamon
3 c. canned chicken broth
1 (14-16 oz.) can tomatoes, chopped, with juices
12 purchased tamales (3 oz. each)
1 (15 oz.) can pinto beans, rinsed, drained
1 c. frozen corn kernels
Shredded cheese

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.