Tamale Soup - cooking recipe

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

Preparation

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