Crockpot Creamy Tamale Taco Soup

2 lbs. taco ring filling
6 spicy tamales cut into small pieces
2 (10 oz) cans Ro-tel diced tomatoes & peppers; undrained (can use homemade if desired)
8 oz. softened cream cheese, cubed (or torn into small chunks)
1 & 1/3 cans chicken stock

In a 6qt. crock pot, combine all ingredients and stir lightly to mix. You want to avoid tearing your tamales into mush. Cover and cook on low setting for 6-8 hours. Serve with cornbread, tortilla chips or topped with sour cream.

Alternate: you can also add in a bit of cubed Velveeta cheese if you like a more cheesy soup.