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Tamale Soup with Tamale Dumplings

Cozy Tamale Soup with Tamale Dumplings for a Perfect Night In

Warm up with a bowl of Tamale Soup with Tamale Dumplings, a cozy and comforting dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Cooking fat for sautéing aromatics; substitute vegetable oil if desired.
  • 1 medium Onion, diced Adds sweetness and depth to the soup's base.
  • 3 cloves Garlic, minced Enhances flavor with its aromatic qualities.
  • 1 Green Bell Pepper, diced Provides crunch and a touch of sweetness.
  • 1 can (10 oz) Diced Tomatoes with Green Chilies Offers flavor and texture in this comforting dish.
  • 1 can (15 oz) Tomato Sauce Forms the rich base of the soup, contributing to its heartiness.
  • 4 cups Chicken Broth The flavorful backbone of the soup; low-sodium or homemade is best.
  • 1 teaspoon Ground Cumin Adds warmth and an earthy character to the broth.
  • 1 teaspoon Chili Powder Infuses spice and depth; perfect for your Tamale Soup.
  • 1/2 teaspoon Smoked Paprika Introduces a nice smoky flavor to the dish.
  • Salt and Pepper Essential for seasoning to taste.
  • 2 cups Cooked Shredded Chicken Adds protein and heartiness; or swap with beans for a vegetarian option.
  • 1 cup Frozen Corn Provides sweetness and delightful texture contrast.
For the Dumplings
  • 1 cup Masa Harina The key base for dumplings, delivering a true tamale essence.
  • 1/2 teaspoon Baking Powder Helps the dumplings rise, creating a light and fluffy texture.
  • 1/4 teaspoon Salt Enhances the overall flavor of the dumplings.
  • 2 tablespoons Butter, softened Adds richness and moisture to the dumpling dough.
  • 1/2 cup Chicken Broth Used to form the dumpling dough; can substitute with vegetable broth if desired.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced onion and 3 minced garlic cloves, cooking them for about 3–4 minutes until fragrant and slightly translucent.
  2. Next, stir in 1 diced green bell pepper and sauté it for an additional 2 minutes.
  3. Add 1 can of diced tomatoes with green chilies, 1 can of tomato sauce, and 4 cups of chicken broth. Season with 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1/2 teaspoon of smoked paprika, and salt and pepper to taste. Bring to a boil before reducing to a gentle simmer.
  4. Stir in 2 cups of cooked shredded chicken and 1 cup of frozen corn into the simmering broth. Allow to simmer for about 10 minutes.
  5. While the soup simmers, mix 1 cup of masa harina, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt in a bowl. Incorporate 2 tablespoons of softened butter until crumbly, then gradually add 1/2 cup of chicken broth until a soft dough forms.
  6. Drop spoonfuls of the dumpling dough into the gently simmering soup. Cover and cook for 20–25 minutes, or until the dumplings rise and are fluffy.
  7. Once cooked, ladle the hot soup into bowls and garnish with fresh cilantro and lime wedges.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 900mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 20IUVitamin C: 30mgCalcium: 5mgIron: 10mg

Notes

Customize by substituting chicken with black beans, mushrooms, or adding cheese cubes for variation.

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