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Tamale Soup with Tamale Dumplings Recipe

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★★★★★

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.

Ingredients

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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

Find it online: https://cookcrisis.com/tamale-soup-with-tamale-dumplings-recipe/