Tamale Soup with Tamale Dumplings Recipe

Introduction

Tamale Soup with Tamale Dumplings is a comforting and flavorful dish that combines the heartiness of a spicy vegetable and bean soup with soft, cheesy masa dumplings. Perfect for cooler days, this recipe brings a taste of traditional tamales into an easy-to-make, warming bowl.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (15 oz) diced tomatoes, with juices
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 4 cups chicken broth (or vegetable broth for vegetarian)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 1 cup masa harina
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup chicken or vegetable broth
• 2 tablespoons melted butter (or oil for dairy-free)
• Optional: 1/4 cup shredded cheese (cheddar or Monterey Jack)
• Fresh cilantro, diced avocado, crumbled queso fresco, and lime wedges for garnish

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, red and green bell peppers. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
2. Step 2: Add the diced tomatoes with their juices, black beans, frozen corn, chicken broth, chili powder, ground cumin, smoked paprika, oregano, salt, and pepper. Stir well to combine and bring the soup to a gentle simmer. Let it cook uncovered for 15 minutes to blend the flavors.
3. Step 3: While the soup simmers, prepare the tamale dumpling dough. In a medium bowl, whisk together masa harina, baking powder, and salt. Pour in the broth and melted butter. Mix until a soft dough forms. If desired, gently fold in the shredded cheese for added richness.
4. Step 4: With clean hands, roll the dough into small balls about 1 inch in diameter. Set the dumplings aside on a plate.
5. Step 5: Carefully drop the dumplings into the simmering soup. Cover the pot and cook for about 15 minutes, or until the dumplings are cooked through and tender.
6. Step 6: Serve the soup hot, garnished with fresh cilantro, diced avocado, crumbled queso fresco, and lime wedges as desired.

Tips & Variations

• For a vegetarian version, use vegetable broth and skip the butter or replace it with a plant-based oil.
• Add a diced jalapeño with the bell peppers if you like extra heat.
• Substitute black beans with pinto beans for a slightly different texture and flavor.
• Make the dumplings ahead of time and keep them refrigerated until ready to add to the soup.
• Use a thicker masa dough if the dumplings are too soft or falling apart.

Storage

Store leftover soup with dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid breaking the dumplings. You can also freeze the soup without dumplings; prepare fresh dumplings when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, substitute vegetable broth for chicken broth and use oil instead of butter in the dumplings. Omit cheese or use a vegan alternative for a fully vegan dish.

How do I know when the dumplings are cooked?

The dumplings are done when they float to the surface and feel firm but tender when gently pressed. Cooking usually takes about 15 minutes covered over low heat.

Tamale Soup with Tamale Dumplings Recipe

Print Recipe

★★★★★

4.8 from 56 reviews

This hearty Tamale Soup with Tamale Dumplings is a comforting blend of sautéed vegetables, beans, and spices simmered into a flavorful broth, topped with soft, cheesy tamale dumplings. Perfect for a cozy meal, it combines classic Southwest flavors with easy-to-make dumplings that soak up the rich soup base wonderfully.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Soup Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (15 oz) diced tomatoes, with juices
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 4 cups chicken broth (or vegetable broth for vegetarian)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste

Tamale Dumplings

• 1 cup masa harina
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup chicken or vegetable broth
• 2 tablespoons melted butter (or oil for dairy-free)
• Optional: 1/4 cup shredded cheese (cheddar or Monterey Jack)

Garnishes

• Fresh cilantro
• Diced avocado
• Crumbled queso fresco
• Lime wedges

Instructions

1. Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and diced red and green bell peppers. Sauté for 4-5 minutes until the vegetables soften and become aromatic.
2. Build the Base: Add the canned diced tomatoes with their juices, drained black beans, frozen corn, and 4 cups of chicken broth to the pot. Season with chili powder, ground cumin, smoked paprika, oregano, salt, and pepper. Stir well to combine and bring the soup to a gentle simmer. Let it cook for 15 minutes to allow the flavors to meld.
3. Make the Dumpling Dough: While the soup simmers, in a medium bowl whisk together 1 cup masa harina, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Add 1/3 cup chicken or vegetable broth and 2 tablespoons melted butter or oil and mix until a soft dough forms. If you want extra flavor, fold in 1/4 cup shredded cheese.
4. Shape the Dumplings: Using your hands, roll the dough into small, bite-sized balls approximately 1 inch in diameter. Set them aside on a plate until ready to add to the soup.
5. Cook the Dumplings: Gently drop the dumplings into the simmering soup one at a time. Cover the pot and let the dumplings cook for about 15 minutes, or until they are firm and cooked through, absorbing the soup’s flavors.
6. Serve the Soup: Ladle the soup with tamale dumplings into bowls. Garnish with fresh cilantro, diced avocado, crumbled queso fresco, and lime wedges to add freshness and creaminess to each serving.

Notes

• For a vegetarian version, use vegetable broth instead of chicken broth.
• To make the recipe dairy-free, omit the cheese and use oil instead of butter in the dumpling dough.
• You can add a bit of heat by including diced jalapeños when sautéing the vegetables or by topping with hot sauce.
• Leftover soup can be stored in the refrigerator for up to 3 days, but dumplings are best fresh as they soften over time.

Keywords: Tamale Soup, Tamale Dumplings, Mexican Soup, Hearty Soup, Masa Harina Soup, Comfort Food, Gluten Free Soup