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Tamale Soup with Tamale Dumplings Recipe

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★★★★★

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.

Ingredients

Scale

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

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