Tamale Soup Recipe

Introduction

Tamale Soup is a comforting, flavorful dish that brings the taste of traditional tamales into a hearty soup form. Packed with vegetables, beans, and tender masa dumplings, it’s perfect for a cozy meal any day of the week.

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, for garnish
• Diced avocado, for garnish
• Crumbled queso fresco, for garnish
• Lime wedges, for serving

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, and bell peppers. Sauté for 4–5 minutes until the vegetables are softened and fragrant.
2. Step 2: 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 well and bring to a gentle simmer. Let the soup cook for 15 minutes to meld the flavors.
3. Step 3: 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 the shredded cheese.
4. Step 4: Using your hands, roll the dough into small, bite-sized balls about 1 inch in diameter. Set them aside on a plate.
5. Step 5: Carefully drop the dumplings into the simmering soup one at a time. Cover the pot and cook for an additional 15–20 minutes, or until the dumplings are firm and cooked through.
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 instead of chicken broth and skip the cheese or use a dairy-free alternative.
• If you prefer a spicier soup, add a pinch of cayenne pepper or chopped jalapeño when sautéing the vegetables.
• To make the masa dumplings even more flavorful, add a teaspoon of chopped fresh herbs like cilantro or epazote to the dough.
• If masa harina is unavailable, you can substitute with cornmeal, but the texture will vary slightly.

Storage

Store leftover tamale soup in an airtight container in the refrigerator for up to 3 days. The masa dumplings may thicken the soup as they absorb liquid. Reheat gently on the stove over low heat, adding a splash of broth or water to restore the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze tamale soup?

Yes, you can freeze tamale soup, but the masa dumplings may change texture after freezing. For best results, freeze the soup and dumplings separately if possible, then combine when reheating.

How do I know when the tamale dumplings are cooked?

The dumplings are cooked when they float to the surface and feel firm but tender to the touch, typically after 15–20 minutes of simmering.

Tamale Soup Recipe

Print Recipe

★★★★★

4.4 from 71 reviews

This hearty and comforting Tamale Soup combines a flavorful vegetable and bean base with tender, cheesy masa harina dumplings simmered to perfection. It’s a warming, satisfying meal that brings the flavors of traditional tamales into a delicious, easy-to-make soup.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sauce and Soup Base

• 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 (Optional)

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

Instructions

1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and both bell peppers. Sauté for 4–5 minutes until the vegetables are softened and fragrant.
2. Build the Base: Stir in the diced tomatoes (with their juices), black beans, frozen corn, chicken broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well and bring the soup to a gentle simmer. Allow it to cook for 15 minutes so the flavors meld together.
3. Make the Dumpling Dough: While the soup simmers, whisk together the masa harina, baking powder, and salt in a medium bowl. Add the broth and melted butter, stirring until a soft dough forms. If you like, fold in shredded cheese for extra flavor and richness.
4. Shape the Dumplings: Using your hands, roll the dough into small, bite-sized balls about 1 inch in diameter. Place them on a plate ready for cooking.
5. Cook the Dumplings: Gently drop the masa dumplings into the simmering soup one at a time. Cover the pot and continue cooking the soup for another 15–20 minutes, or until the dumplings are firm and cooked through.
6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro, diced avocado, crumbled queso fresco, and lime wedges as desired. Enjoy warm for a comforting meal.

Notes

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Adjust the spice level by increasing or decreasing the chili powder.
• The dough should be soft but not sticky; add a bit more broth or masa harina if needed to get the right consistency.
• If you prefer a dairy-free soup, substitute butter with oil and omit cheese.
• Leftover soup can be refrigerated up to 3 days; dumplings may soften over time.

Keywords: tamale soup, masa harina dumplings, Mexican soup, vegetarian soup, comfort food, spicy soup, black bean soup