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Tamale Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheframi.com/tamale-soup-recipe/