Tamale Soup with Tamale Dumplings Recipe

Introduction

Tamale Soup with Tamale Dumplings is a comforting and hearty dish perfect for chilly days. This flavorful soup combines classic Mexican-inspired ingredients with soft, cornmeal dumplings that soak up every bit of the savory broth. It’s an easy, satisfying meal to enjoy any time.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 3/4 cup cornmeal
• 1/4 cup flour (or gluten-free blend)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1/2 cup unsweetened plant-based milk (or regular milk)
• 1 tablespoon chopped fresh cilantro (optional)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Sauté diced onion and minced garlic for about 3 minutes until softened.
2. Step 2: Add the chopped red and green bell peppers. Cook for another 5 minutes until they begin to soften.
3. Step 3: Stir in black beans, corn, diced tomatoes, and vegetable broth.
4. Step 4: Season the soup with chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer and cook uncovered for 10 minutes.
5. Step 5: Meanwhile, prepare the dumplings. In a bowl, whisk together cornmeal, flour, baking powder, and salt.
6. Step 6: Stir in olive oil and milk to form a thick batter. Fold in chopped cilantro if using.
7. Step 7: Drop spoonfuls of dumpling batter into the simmering soup, making 8 to 10 dumplings.
8. Step 8: Cover the pot and cook for 12 to 15 minutes, until dumplings are puffed and firm to the touch.
9. Step 9: Serve the soup warm, garnished with fresh cilantro, avocado slices, or lime wedges if desired.

Tips & Variations

• For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper to the soup.
• Use gluten-free flour blend if you prefer a gluten-free version of the dumplings.
• Add a squeeze of fresh lime juice before serving to brighten the flavors.
• Swap vegetable broth for chicken broth if you want a richer base.
• For extra protein, stir in cooked shredded chicken or turkey before adding dumplings.

Storage

Store leftover soup and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the soup has thickened. Dumplings may soften after storage but will still be delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tamale dumplings without cornmeal?

Cornmeal is key to the texture and flavor of the tamale dumplings, but you can try using masa harina for a more traditional taste. Avoid substituting with regular flour alone, as it will change the texture significantly.

Can this soup be made vegan?

Yes, this recipe is already vegan when using plant-based milk and vegetable broth. It’s naturally dairy-free and packed with plant-based ingredients.

Tamale Soup with Tamale Dumplings Recipe

Print Recipe

★★★★★

4.4 from 125 reviews

This comforting Tamale Soup with Tamale Dumplings is a hearty and flavorful vegetable-based soup featuring a medley of black beans, corn, bell peppers, and tomatoes, seasoned with chili powder, cumin, and smoked paprika. The unique twist comes from soft, fluffy tamale-style dumplings made from cornmeal and flour, simmered right in the soup, adding delightful texture and warmth. Perfect for a cozy meal, this dish is both satisfying and easy to prepare.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Soup:

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

For the Tamale Dumplings:

• 3/4 cup cornmeal
• 1/4 cup flour (or gluten-free blend)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1/2 cup unsweetened plant-based milk (or regular milk)
• 1 tablespoon chopped fresh cilantro (optional)

Instructions

1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing for about 3 minutes until softened and fragrant.
2. Add bell peppers: Stir in chopped red and green bell peppers, cooking for another 5 minutes until they begin to soften.
3. Add soup ingredients: Mix in black beans, corn, diced tomatoes, and vegetable broth. Stir well to combine all ingredients evenly.
4. Season and simmer: Add chili powder, cumin, smoked paprika, salt, and pepper to taste. Bring the mixture to a simmer and cook uncovered for 10 minutes to meld the flavors.
5. Prepare dumpling batter: While the soup simmers, whisk together cornmeal, flour, baking powder, and salt in a bowl. Stir in olive oil and milk until a thick batter forms. Fold in chopped fresh cilantro if using.
6. Add dumplings to soup: Drop spoonfuls of the tamale dumpling batter into the simmering soup, making about 8 to 10 dumplings evenly spaced.
7. Cook dumplings: Cover the pot and let the soup simmer for 12 to 15 minutes until the dumplings puff up and feel firm to the touch, indicating they are fully cooked.
8. Serve: Ladle the soup and dumplings into bowls and garnish with optional toppings such as fresh cilantro leaves, avocado slices, or lime wedges for added freshness and flavor.

Notes

• For gluten-free dumplings, use a gluten-free flour blend instead of regular flour.
• You can substitute plant-based milk with regular milk based on dietary preference.
• Adjust chili powder and spices according to your desired heat level.
• Keep the lid on while dumplings cook to ensure even steaming and fluffiness.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Tamale Soup, Tamale Dumplings, Vegetarian Soup, Mexican Soup, Cornmeal Dumplings, Hearty Soup, Comfort Food