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Tamale Soup with Tamale Dumplings

Tamale Soup with Tamale Dumplings for Cozy Family Nights

This Tamale Soup with Tamale Dumplings is a comforting one-pot meal perfect for cozy family dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive oil Adds richness and aids in sautéing aromatics.
  • 1 medium Onion Provides sweetness and depth to the broth.
  • 3 cloves Garlic Enhances flavor; can use garlic powder as a substitute.
  • 1 medium Green bell pepper Adds sweetness and texture.
  • 1 can Diced tomatoes with green chilies Contributes acidity and spice.
  • 1 cup Tomato sauce Thickens the broth and adds tomato flavor.
  • 4 cups Chicken broth Forms the base of the soup; homemade or store-bought is acceptable.
  • 2 teaspoons Ground cumin For warm, earthy flavor.
  • 1 tablespoon Chili powder Adds heat and depth.
  • 1 teaspoon Smoked paprika Offers a smoky note; can use regular paprika as an alternative.
  • to taste Salt Seasoning to taste.
  • to taste Pepper Seasoning to taste.
  • 2 cups Cooked shredded chicken Provides protein and heartiness; leftover chicken works well.
  • 1 cup Frozen corn Adds sweetness and texture.
For the Dumplings
  • 2 cups Masa harina The base for tamale dumplings; no direct substitute but can use cornstarch for a different texture.
  • 1 tablespoon Baking powder Provides lift to the dumplings.
  • 1 teaspoon Salt Enhances flavor.
  • 2 tablespoons Butter Adds richness; can use vegetable oil for a dairy-free version.
  • 1 cup Chicken broth Moisten the masa and ensure cohesive texture.

Equipment

  • large pot
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one finely chopped onion and three minced garlic cloves, stirring frequently, until the mixture becomes fragrant and the onion is translucent, about 3-4 minutes.
  2. Incorporate one diced green bell pepper into the pot, stirring for an additional 2-3 minutes until it softens slightly.
  3. Pour in one can of diced tomatoes with green chilies, along with one cup of tomato sauce and four cups of chicken broth. Season with 2 teaspoons of ground cumin, 1 tablespoon of chili powder, 1 teaspoon of smoked paprika, and salt and pepper to taste. Bring to a boil, then reduce heat to low for about 5 minutes.
  4. Stir in 2 cups of cooked shredded chicken and 1 cup of frozen corn. Simmer gently for 10 minutes.
  5. In a mixing bowl, combine 2 cups of masa harina, 1 tablespoon of baking powder, and 1 teaspoon of salt. Cut in 2 tablespoons of softened butter until the mixture resembles coarse crumbs. Gradually add about 1 cup of chicken broth until a soft dough forms.
  6. Drop spoonfuls of the tamale dumpling dough into the simmering soup. Cover and cook for 20-25 minutes.
  7. Ladle the soup into bowls, garnishing with fresh cilantro and lime wedges if desired.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 1000mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 2mgIron: 10mg

Notes

Dumplings should be fluffy, so mix the masa harina just until combined. Avoid adding dumplings to frozen soup to maintain texture.

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