Tamale Soup

• 2 (15 ounce) cans black beans
• 1 (15 ounce) can diced tomatoes
• 1 (6 ounce) can tomato sauce
• 4 cups chicken broth
• 1 cup onion, diced
• 1 tablespoon garlic, minced
• 1 tablespoon cumin, ground
• 1 tablespoon chili powder
• 1 tablespoon red pepper flakes
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 10 -12 frozen tamales (chicken, pork, or beef)
• 1 cup colby-monterey jack cheese, shredded

1. Combine all ingredients except tamales and cheddar cheese in large crockpot. Cook on low for 4 to 5 hours.
2. Meanwhile, allow tamales to thaw just enough to be able to cut them.
3. About 30 minutes prior to serving, add still-mostly-frozen tamales to crockpot and cook on high for 30 minutes.
4. Serve with cheese sprinkled on top.

black beans, tomatoes, tomato sauce, chicken broth, onion, garlic, cumin, chili powder, red pepper, kosher salt, ground black pepper, tamales, colbymonterey

Taken from www.food.com/recipe/tamale-soup-277818 (may not work)