A hearty and flavorful stew inspired by tamale soup, perfect for a cozy meal.
Combine the black beans, diced tomatoes, tomato sauce, chicken broth, onion, garlic, cumin, chili powder, red pepper flakes, kosher salt, and black pepper in a crockpot.
Ensure the ingredients are well mixed for an even flavor distribution.
Set the crockpot to low and cook the mixture for 4 hours.
Stir occasionally if possible to prevent sticking.
Thaw the tamales slightly and cut them into bite-sized pieces.
Cut the tamales evenly for consistent cooking.
Add the tamale pieces to the crockpot and switch to high heat. Cook for an additional 30 minutes.
Ensure the tamales are submerged in the stew for even cooking.
Serve the stew hot, garnished with shredded cheese.
Add a sprinkle of fresh cilantro for an extra burst of flavor.
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