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Tamale Soup with Tamale Dumplings

Savory Tamale Soup with Tamale Dumplings Your New Comfort Food

Delight in this Tamale Soup with Tamale Dumplings, a warm and comforting dish perfect for chilly days.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Adds fat for sautéing and flavor; substitute with a plant-based oil for vegan options.
  • 1 small Onion, diced Builds a flavor base for the soup; no substitute needed.
  • 3 cloves Garlic, minced Enhances the flavor profile; fresh is best.
  • 1 Red Bell Pepper, chopped Adds sweetness and color.
  • 1 Green Bell Pepper, chopped Provides texture and slight bitterness.
  • 1 can Black Beans Offers protein and heartiness.
  • 1 can Corn Adds sweetness and texture.
  • 1 can Diced Tomatoes Adds acidity and color.
  • 4 cups Vegetable Broth The soup's liquid base; broth offers better flavor.
  • 2 teaspoons Chili Powder Adds warmth and smokiness; adjust to taste.
  • 1 teaspoon Cumin Enhances earthy flavors.
  • 1/2 teaspoon Smoked Paprika Provides smoky flavor; can be replaced with regular paprika.
  • Salt and Pepper Essential for seasoning; adjust according to taste.
For the Tamale Dumplings
  • 3/4 cup Cornmeal Primary ingredient for dumplings; masa harina can be used.
  • 1/4 cup Flour Binds the dumplings; substitute with gluten-free blend.
  • 1 teaspoon Baking Powder Leavens the dumplings; no substitute recommended.
  • 1/4 teaspoon Salt Enhances flavor; adjust to taste.
  • 1 tablespoon Olive Oil Adds moisture and flavor; can use any cooking oil.
  • 1/2 cup Plant-Based Milk Binds ingredients together; can use regular milk.
  • 1 tablespoon Fresh Cilantro, chopped (optional) Adds fresh flavor; can be omitted.

Equipment

  • Large pot
  • mixing bowl
  • Wooden Spoon

Method
 

Step‑by‑Step Instructions
  1. Heat the Olive Oil: In a large pot, heat 2 tablespoons of olive oil over medium heat for 1-2 minutes until shimmering.
  2. Sauté Onion and Garlic: Add 1 small diced onion and 3 minced garlic cloves, sautéing for about 3 minutes until translucent.
  3. Add Bell Peppers: Toss in 1 chopped red bell pepper and 1 chopped green bell pepper, cooking for an additional 5 minutes.
  4. Incorporate the Canned Ingredients: Stir in 1 can each of black beans, corn, and diced tomatoes, along with 4 cups of vegetable broth, 2 teaspoons of chili powder, 1 teaspoon of cumin, and 1/2 teaspoon of smoked paprika.
  5. Simmer the Soup: Bring the mixture to a gentle simmer and reduce the heat to low for about 10 minutes.
  6. Prepare Dumpling Batter: In a separate bowl, whisk together 3/4 cup of cornmeal, 1/4 cup of flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Slowly add 1 tablespoon of olive oil and 1/2 cup of plant-based milk.
  7. Drop the Dumplings into Soup: Using a spoon, drop generous spoonfuls of the dumpling batter into the simmering soup.
  8. Cook the Dumplings: Cover the pot and let the dumplings cook for 12-15 minutes.
  9. Serve and Enjoy: Ladle the soup into bowls and garnish as desired.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 45gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 20IUVitamin C: 30mgCalcium: 4mgIron: 15mg

Notes

Consider adjusting spices and proteins according to personal preference for optimal flavor.

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