Tamale Soup

Name: Tamale Soup
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

13 ingredients

4 steps

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.