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Tamale Soup with Tamale Dumplings

Comforting Tamale Soup with Tamale Dumplings Made Easy

This Tamale Soup with Tamale Dumplings is a hearty vegetarian dish that brings warmth and flavor, perfect for weeknight meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with vegetable oil for a lighter option.
  • 1 chopped Onion Use shallots for a milder taste.
  • 3 cloves Garlic Fresh is best, or use garlic powder.
  • 1 diced Red Bell Pepper Any bell pepper variety works as a substitute.
  • 1 cup Corn Frozen or canned; fresh is delightful in season.
  • 1 can Black Beans Canned beans, rinsed properly.
  • 1 can Diced Tomatoes Fresh tomatoes can deliver an even fresher flavor.
  • 4 cups Vegetable Broth Substitute with chicken broth for non-vegetarian.
  • 2 teaspoons Chili Powder Adjust to taste.
  • 1 teaspoon Cumin Coriander can be used for a different taste.
  • 1 teaspoon Smoked Paprika Regular paprika can be a substitute.
  • to taste Salt Essential for enhancing all flavors.
  • to taste Pepper Essential for enhancing all flavors.
For the Dumplings
  • 2 cups Masa Harina Essential for authentic dumplings.
  • 1 teaspoon Baking Powder Helps the dumplings rise.
  • 1 cup Water Adjust the amount for desired consistency.
For Garnish and Serving
  • to taste Cilantro Adds a fresh touch for garnish.
  • to taste Lime Wedges Brightens the dish.

Equipment

  • large pot
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion, 3 minced garlic cloves, and 1 diced red bell pepper. Sauté for about 5–7 minutes until softened and fragrant.
  2. Stir in 1 can of diced tomatoes, 1 cup of corn, and 1 can of drained black beans. Add 2 teaspoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and salt and pepper to taste. Cook for an additional 3–4 minutes.
  3. Pour in 4 cups of vegetable broth and stir well. Increase the heat to high and bring to a gentle boil. Once boiling, reduce heat and simmer for about 10 minutes.
  4. In a mixing bowl, combine 2 cups of masa harina, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Gradually mix in 1 cup of water until a soft dough forms.
  5. Gently place the dumplings into the simmering soup and allow to simmer for about 10–15 minutes, or until they rise to the surface and become fluffy.
  6. Taste the soup and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 800mgPotassium: 600mgFiber: 15gSugar: 5gVitamin A: 20IUVitamin C: 30mgCalcium: 6mgIron: 15mg

Notes

Ensure masa harina dough is not too wet or too dry for tender dumplings. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.

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