Tamale Soup

My husband gets delicious homemade tamales every Thursday at the school where he works. I always freeze whatever we can't eat and eventually we get a backlog, so I made up this recipe last night and it turned out great. Most of the measurements (other than the canned goods) are just estimates and can be adjusted according to preference.

• Ready In: 4 hrs 10 mins
• Serves: 4-6

Ingredients

• 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

Directions

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.