Description
Tamale Soup with Tamale Dumplings is a cozy, Tex-Mex-inspired soup perfect for cold winter nights. This hearty one-pot meal features a flavorful, spiced broth brimming with vegetables and tender dumplings made from masa harina, capturing the classic taste of tamales in a comforting soup format. It’s a flexible recipe that can be made vegetarian, vegan, or gluten-free.
Ingredients
For the Soup Base:
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2 tbsp olive oil
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1 medium onion, chopped
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3 garlic cloves, minced
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2 medium bell peppers, chopped
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1 cup cooked black beans or shredded chicken
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1 cup corn
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1 (14.5 oz) can diced tomatoes
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4 cups vegetable or chicken broth
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1 tsp chili powder
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1 tsp cumin
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1 tsp smoked paprika
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Salt and pepper to taste
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1 cup tomatillos (optional)
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1/2 cup roasted green chiles (optional)
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1 tsp dried basil
For the Tamale Dumplings:
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2 cups masa harina or cornmeal
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1 cup all-purpose flour
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1 tsp baking powder
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1/2 tsp salt
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1/4 cup olive oil
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1 cup milk (or plant-based milk)
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1 egg + 1 egg white
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1 cup corn
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1/2 tsp chili powder
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Fresh cilantro (optional), chopped
Instructions
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Make Soup Base:
Heat oil in a large pot over medium heat. Add onion, garlic, bell peppers, and optional carrots or scallions. Cook for 2–3 minutes until softened.
Stir in broth, tomatoes, tomatillos, and chiles. Bring to a boil, reduce heat, add basil, and simmer gently. -
Prepare Dumpling Dough:
In a saucepan, combine oil, salt, cumin, and water. Bring to a boil. Stir in masa harina and chili powder until it forms a dough. Remove from heat.
Beat in the egg and egg white. Fold in corn. Let the dough cool slightly. -
Add Dumplings:
Wet your hands and roll the dough into small dumplings. Gently place them into the simmering soup. -
Simmer to Finish:
Cover and cook on low for 12–15 minutes, until dumplings are puffed and firm. Add black beans or chicken and simmer until heated through.
Notes
Use plant-based milk and broth for vegan/vegetarian versions.
You can make the soup base a day in advance—flavors intensify overnight.
Add jalapeños or hot sauce for extra heat.
Store leftovers up to 4 days in the fridge or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: Simmered
- Cuisine: Tex-Mex