Tamale Soup with Tamale Dumplings is the ultimate fusion of comfort food and Mexican-inspired flavors. This dish brings together the hearty essence of a spiced, savory soup with the beloved texture and taste of tamales, but in a unique dumpling form. It’s the perfect recipe for when you’re craving the warmth of soup but also want the distinctive cornmeal goodness of tamales. This dish is ideal for cold weather or as a crowd-pleaser at family dinners. Bursting with flavor, texture, and a touch of spice, it’s a meal that satisfies on every level.
Ingredients
For the Soup:
- 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
For the 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)
Optional Toppings:
- Fresh cilantro
- Diced avocado
- Crumbled queso fresco
- Lime wedges
Preparation
Step 1: Sauté the Vegetables Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and bell peppers. Sauté for 4–5 minutes until the vegetables are softened and aromatic.
Step 2: Build the Base Add the diced tomatoes (with their juices), black beans, corn, chicken broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper to the pot. Stir to combine and bring to a gentle simmer. Let the soup cook for 15 minutes, allowing the flavors to meld.
Step 3: Make the Dumpling Dough While the soup simmers, prepare the tamale dumplings. In a medium bowl, whisk together masa harina, baking powder, and salt. Add the broth and melted butter, mixing until a soft dough forms. If desired, fold in shredded cheese for added flavor.
Step 4: Shape the Dumplings Using your hands, roll the dough into small, bite-sized balls, about 1 inch in diameter. Set them aside on a plate.
Step 5: Cook the Dumplings Gently drop the dumplings into the simmering soup one at a time. Cover the pot and let the soup cook for an additional 15–20 minutes, or until the dumplings are firm and cooked through.
Step 6: Serve Ladle the soup into bowls, ensuring each serving has a generous portion of dumplings. Garnish with cilantro, diced avocado, crumbled queso fresco, and a squeeze of lime for extra flavor.
Variations
This recipe is easily customizable to suit your preferences:
- Protein Addition: Add shredded chicken, ground beef, or crumbled chorizo to make the soup heartier.
- Vegetarian Option: Use vegetable broth and add more beans or diced zucchini for extra bulk.
- Spicy Kick: Add a diced jalapeño or a dash of hot sauce for a spicier version.
- Different Dumplings: Mix chopped herbs or spices like cilantro or chili powder into the dumpling dough for a flavor twist.
Cooking Notes
- Dumpling Texture: The dumplings should be tender but firm. Avoid overmixing the dough to keep them light.
- Consistency: If the soup is too thick, add a bit more broth or water to reach your desired consistency.
- Masa Harina Tip: Use fresh masa harina for the best texture and flavor in the dumplings.
Serving Suggestions
Pair this soup with:
- Cornbread: A slice of cornbread complements the tamale flavors beautifully.
- Tortilla Chips: Serve with crispy tortilla chips for scooping and crunch.
- Fresh Salad: A simple side salad with lime dressing balances the richness of the soup.
Tips
- Make Ahead: Prepare the soup base ahead of time and add the dumplings just before serving.
- Freezing: The soup base freezes well, but it’s best to make fresh dumplings when reheating.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Prep Time
20 minutes
Cooking Time
35 minutes
Total Time
55 minutes
Nutritional Information
- Calories: 280 per serving
- Protein: 10g
- Sodium: 720mg
- Carbohydrates: 34g
- Fat: 12g
- Fiber: 6g
FAQs
Q: Can I make the dumplings ahead of time? Yes, shape the dumplings and store them in the fridge for up to 24 hours before cooking.
Q: How do I store leftovers? Store in the refrigerator in an airtight container. Reheat on the stovetop or in the microwave, adding a splash of broth if needed.
Q: Can I use pre-made tamales? While this recipe focuses on tamale-inspired dumplings, you can chop pre-made tamales and stir them into the soup for a quick alternative.
Conclusion
Tamale Soup with Tamale Dumplings is a creative and comforting way to enjoy the flavors of tamales in a warm, hearty soup. Perfect for cold days or gatherings, this recipe combines a spiced broth with tender dumplings for a satisfying and flavorful meal. It’s versatile enough to accommodate various preferences and is sure to become a family favorite. Whether you’re a tamale enthusiast or just looking for a unique soup recipe, this dish delivers on taste, texture, and comfort. Try it today and enjoy the delicious fusion of two classic dishes in one bowl!
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Tamale Soup with Tamale Dumplings
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
For the 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)
Optional Toppings:
- Fresh cilantro
- Diced avocado
- Crumbled queso fresco
- Lime wedges
Instructions
Step 1: Sauté the Vegetables Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and bell peppers. Sauté for 4–5 minutes until the vegetables are softened and aromatic.
Step 2: Build the Base Add the diced tomatoes (with their juices), black beans, corn, chicken broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper to the pot. Stir to combine and bring to a gentle simmer. Let the soup cook for 15 minutes, allowing the flavors to meld.
Step 3: Make the Dumpling Dough While the soup simmers, prepare the tamale dumplings. In a medium bowl, whisk together masa harina, baking powder, and salt. Add the broth and melted butter, mixing until a soft dough forms. If desired, fold in shredded cheese for added flavor.
Step 4: Shape the Dumplings Using your hands, roll the dough into small, bite-sized balls, about 1 inch in diameter. Set them aside on a plate.
Step 5: Cook the Dumplings Gently drop the dumplings into the simmering soup one at a time. Cover the pot and let the soup cook for an additional 15–20 minutes, or until the dumplings are firm and cooked through.
Step 6: Serve Ladle the soup into bowls, ensuring each serving has a generous portion of dumplings. Garnish with cilantro, diced avocado, crumbled queso fresco, and a squeeze of lime for extra flavor.