Print

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.

Ingredients

Scale

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

Find it online: https://servedbynora.com/tamale-soup-with-tamale-dumplings-recipe/