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. Serves 6. Bon Appetit July 1991
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|Serving Size: 1 Serving (1964g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2426 (71%)|
|Amt Per Serving||% DV|
|Total Fat 269.6g||359 %|
|Saturated Fat 110.7g||554 %|
|Monounsaturated Fat 91g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 799.5mg||246 %|
|Sodium 2476.8mg||85 %|
|Potassium 3662.3mg||96 %|
|Total Carbohydrate 53.9g||16 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 42.3g|
|Protein 186.3g||266 %|
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Calories per serving: 3397
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