Tamale Soup with Tamale Dumplings Recipe

Introduction

Tamale Soup with Tamale Dumplings is a comforting and flavorful dish that combines a hearty vegetable and bean broth with soft, cheesy dumplings made from cornmeal. This recipe brings the beloved flavors of traditional tamales into a warming soup perfect for any season.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup cornmeal
• 1 cup self-rising flour
• 1 cup milk
• 2 tablespoons vegetable oil
• 1/2 teaspoon garlic powder
• 1 cup cheese (optional)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, cooking until the onion becomes translucent, about 3-5 minutes.
2. Step 2: Stir in diced tomatoes, vegetable broth, black beans, corn, chili powder, cumin, salt, and pepper. Bring the mixture to a gentle simmer and cook for about 10 minutes to let the flavors meld.
3. Step 3: In a separate bowl, combine cornmeal, self-rising flour, milk, vegetable oil, garlic powder, and cheese if using. Mix until a dough forms.
4. Step 4: Drop spoonfuls of the tamale dumpling mixture into the simmering soup. Cover the pot and cook for 10-12 minutes, or until dumplings are fluffy and cooked through.
5. Step 5: Ladle the soup into bowls, add your favorite toppings if desired, and serve warm.

Tips & Variations

• For added protein, stir in cooked shredded chicken or ground turkey before adding dumplings.
• Use sharp cheddar or Monterey Jack cheese for a richer dumpling flavor.
• Make the soup spicier by adding a diced jalapeño or a pinch of cayenne pepper.
• If you don’t have self-rising flour, substitute all-purpose flour plus 1 1/2 teaspoons of baking powder and 1/4 teaspoon salt.

Storage

Store leftover soup and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pot over low heat, adding a splash of broth or water to loosen the soup if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tamale dumplings without cheese?

Yes, the cheese is optional. The dumplings will still be flavorful and fluffy without it.

Can this soup be made vegan?

Absolutely. Use a plant-based milk and skip the cheese or use dairy-free cheese for the dumplings. Make sure the broth is vegetable-based as well.

Tamale Soup with Tamale Dumplings Recipe

Print Recipe

★★★★★

5 from 129 reviews

A comforting and hearty Tamale Soup featuring flavorful black beans, corn, and diced tomatoes simmered in a spiced vegetable broth, topped with fluffy tamale dumplings made from cornmeal and cheese. This one-pot meal is perfect for a cozy lunch or dinner and brings the essence of tamale flavors to your bowl.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

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For the Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

For the Tamale Dumplings

• 1 cup cornmeal
• 1 cup self-rising flour
• 1 cup milk
• 2 tablespoons vegetable oil
• 1/2 teaspoon garlic powder
• 1 cup cheese (optional)

Instructions

1. Prepare the Soup Base: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent, about 3-5 minutes.
2. Add Soup Ingredients: Stir in the diced tomatoes, vegetable broth, black beans, corn, chili powder, cumin, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
3. Make the Tamale Dumpling Dough: In a separate bowl, combine cornmeal, self-rising flour, milk, vegetable oil, garlic powder, and cheese if using. Mix until a dough forms, ensuring even incorporation of ingredients.
4. Cook the Dumplings in Soup: Drop spoonfuls of the dumpling mixture into the simmering soup broth carefully. Cover the pot and let the dumplings cook for 10-12 minutes, or until they become fluffy and are cooked through.
5. Serve and Enjoy: Ladle the soup with dumplings into bowls, add your favorite toppings such as chopped cilantro, sour cream, or avocado if desired, and serve hot.

Notes

• For a dairy-free option, omit the cheese or use a dairy-free alternative in the dumplings.
• Adjust seasoning and spice level by increasing or decreasing chili powder according to taste.
• Use fresh corn when in season for enhanced sweetness and texture.
• Leftover soup can be refrigerated for up to 3 days; reheat gently to avoid overcooking the dumplings.
• To add protein, consider stirring in cooked shredded chicken or turkey before adding dumplings.

Keywords: Tamale Soup, Tamale Dumplings, Mexican Soup, Vegetarian Soup, Cornmeal Dumplings, Black Bean Soup