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Tamale Soup with Tamale Dumplings

Tamale Soup with Tamale Dumplings

Tamale Soup with Tamale Dumplings is a comforting and hearty dish that brings together the flavors of traditional tamales in a warm soup.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large pot
  • 1 mixing bowl
  • 1 spoon or spatula
  • 1 cooking spoon
  • 1 measuring cups
  • 1 measuring spoons

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1 small red bell pepper, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14 oz) diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup frozen corn
  • 1 cup cilantro, chopped (for garnish)
  • as needed fresh lime wedges (for serving)
  • 1 cup masa harina
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • 1 tablespoon vegetable oil
  • ¾ cup chicken broth (or vegetable broth)

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft and translucent.
  • Incorporate the minced garlic and diced red bell pepper into the pot, continuing to sauté for another 2-3 minutes.
  • Add the black beans, diced tomatoes (with juices), chicken broth, cumin, chili powder, salt, and pepper to the pot. Stir well and bring the mixture to a boil.
  • Once boiling, reduce the heat to low and let it simmer for about 15 minutes to allow the flavors to meld. Stir occasionally.
  • In a mixing bowl, whisk together the masa harina, baking powder, salt, and cumin.
  • Add the vegetable oil and chicken broth to the bowl, mixing until the ingredients form a dough-like consistency. If needed, add a bit more broth to achieve the right texture.
  • Once the soup has simmered, drop spoonfuls of the tamale dumpling dough into the pot, ensuring they are evenly spaced and not overcrowded.
  • Cover the pot and allow the dumplings to steam in the simmering soup for about 10-12 minutes, or until they are cooked through and fluffy.
  • After the dumplings are ready, taste the soup for seasoning, adjusting salt and pepper as necessary.
  • Serve the soup hot, garnished with chopped cilantro and fresh lime wedges on the side.

Notes

You can customize this recipe by adding other vegetables such as zucchini or adding shredded chicken for extra protein.
For a vegetarian option, substitute chicken broth with vegetable broth and omit any meat.
Leftover soup can be stored in the refrigerator for up to 3 days or frozen for later use.