Description
This Tamale Soup with Tamale Dumplings is a cozy Mexican-inspired comfort food that transforms traditional tamale flavors into a hearty, spoonable soup. With tender masa harina dumplings, black beans, corn, and zesty spices simmered in a flavorful tomato broth, it’s the perfect one-pot meal for cold nights. Each bowl is rich, comforting, and full of authentic Mexican warmth—without all the work of wrapping and steaming tamales.
Ingredients
For the Soup:
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2 tbsp olive oil
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1 medium onion, diced
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3 garlic cloves, minced
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 can (15 oz) diced tomatoes
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1 can (15 oz) black beans, drained and rinsed
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1 cup frozen corn
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4 cups chicken or vegetable broth
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1 tsp chili powder
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1 tsp cumin
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½ tsp smoked paprika
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½ tsp dried oregano
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Salt and black pepper to taste
For the Tamale Dumplings:
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1 cup masa harina
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½ tsp baking powder
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¼ tsp salt
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⅓ cup broth
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2 tbsp melted butter or oil
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Optional: ¼ cup shredded cheese
Toppings (Optional):
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Chopped cilantro
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Diced avocado
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Crumbled queso fresco
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Lime wedges
Instructions
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Sauté the veggies:
Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell peppers. Cook for 4–5 minutes until softened and fragrant. -
Build the soup base:
Stir in diced tomatoes, black beans, corn, broth, and all spices (chili powder, cumin, smoked paprika, oregano, salt, and pepper). Bring to a gentle simmer. -
Prepare the dumplings:
In a medium bowl, combine masa harina, baking powder, and salt. Stir in broth and melted butter until a soft dough forms. Fold in cheese if using. -
Shape the dumplings:
Roll the dough into 1-inch balls—no need for perfection! -
Cook the dumplings:
Drop the dumplings into the simmering soup. Cover and cook for 15–20 minutes until puffed and tender. -
Serve:
Ladle into bowls and top with cilantro, avocado, queso fresco, and a squeeze of lime.
Notes
Keep the soup at a gentle simmer for perfectly tender dumplings.
Adjust the spice level with cayenne, jalapeño, or chipotle in adobo.
For a vegetarian version, use vegetable broth instead of chicken.
The dumplings will continue to absorb broth as they sit—add a splash of broth when reheating.
Store leftovers in the fridge for up to 4 days or freeze (without toppings) for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: One-Pot / Stovetop
- Cuisine: Mexican