Warm up your evenings with a bowl of hearty Tamale Soup and fluffy Tamale Dumplings! This vibrant concoction blends the warmth of Mexican-inspired spices with the comforting heft of tender masa dumplings floating in a savory broth. Every spoonful is a celebration of color, flavor, and texture—sweet bursts of corn, green chiles with a gentle kick, and juicy tomatoes that simmer into a luscious base. Whether you’re battling a chill or simply craving something soul-soothing, this soup brings a satisfying hug right to your table.
Getting into the kitchen is part of the fun: in just 20 minutes of prep and about 40 minutes of cooking, you’ll have a show-stopping dish that serves as either lunch or dinner. With zero rest time and roughly 350 calories per serving, it’s perfect for a midweek treat or a weekend gathering with friends. Rated at an intermediate difficulty level, this recipe walks you through every step, from sautéing onions to crafting those pillowy tamale dumplings. So grab your apron, ready your favorite ladle, and let’s dive into a bowlful of comforting, spice-kissed magic!
KEY INGREDIENTS IN TAMALE SOUP WITH TAMALE DUMPLINGS
Before you get cooking, let’s take a look at the all-star lineup that makes this soup so irresistible. Each ingredient brings its own personality—some add warmth and spice, others sweetness or texture, and together they create a harmonious bowl of cozy deliciousness.
- Olive oil: Provides a smooth, fruity base for sautéing aromatics and peppers without overpowering the other flavors.
- Onion: Builds the foundational sweetness and depth; when sautéed until translucent, it adds that classic savory aroma.
- Garlic: Infuses the broth with pungent warmth and complexity, waking up your taste buds with every single clove.
- Red bell pepper: Contributes a sweet, juicy crunch and vibrant color, balancing the spice from chiles and chili powder.
- Green bell pepper: Adds an earthier sweetness and a touch of freshness that brightens the soup’s overall profile.
- Diced tomatoes with juice: Brings a luscious tang and rich body to the broth, creating a hearty base that clings beautifully to dumplings.
- Chicken broth: Forms the backbone of the soup, lending savory depth and a gentle saltiness that ties everything together.
- Ground cumin: Offers a warm, nutty earthiness that’s emblematic of many Mexican-inspired dishes.
- Chili powder: Brings a balanced heat and smoky undertones, elevating the flavor without overwhelming delicate ingredients.
- Salt and pepper: Essential seasonings that amplify all the other flavors; adjust to suit your personal taste.
- Frozen corn: Delivers bursts of natural sweetness and a pleasant pop of texture in every spoonful.
- Diced green chiles: Adds a mild, zesty heat and bright pepper flavor, giving the soup an authentic Southwestern twist.
- Masa harina: The cornerstone of your tamale dumplings, offering that classic corn flavor and tender, melt-in-your-mouth texture.
- All-purpose flour: Blends with masa harina to give structure to dumplings and help them hold together.
- Baking powder: Lightens the dumpling dough, ensuring they’re fluffy rather than dense.
- Salt (for dumplings): Balances the sweetness of the masa and enhances the overall flavor.
- Shortening: Introduces richness and subtle flakiness to the dumpling dough for an authentic tamale-like bite.
- Warm chicken broth (for dumplings): Hydrates the dry ingredients, forming a cohesive, pliable dough.
- Fresh cilantro: A bright, herbaceous garnish that adds a burst of color and a refreshing finish to the hot, savory soup.
HOW TO MAKE TAMALE SOUP WITH TAMALE DUMPLINGS
This recipe is a celebration of simple techniques that yield extraordinary flavor. From the lively sauté to the final simmer, each step layers in complexity and warmth. Follow along to create a comforting soup that’s perfect for sharing.
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent and the garlic is fragrant, about five minutes. This initial step builds a flavorful base that your broth will thank you for.
2. Stir in the red bell pepper and green bell pepper, continuing to cook for another three minutes until the peppers begin to soften and release their natural sweetness. This quick cook enhances their color and ensures tender bites.
3. Pour in the diced tomatoes with juice, chicken broth, ground cumin, chili powder, salt, and pepper. Increase the heat to bring the mixture to a rolling boil, then adjust to maintain a consistent simmer. This melding of spices and liquids creates a rich, aromatic broth.
4. Add the frozen corn and diced green chiles to the pot, then reduce the heat to a gentle simmer. Let these ingredients infuse the broth with sweet, smoky notes.
5. In a separate bowl, whisk together the masa harina, all-purpose flour, baking powder, and salt. Add the shortening, then use a pastry cutter or two forks to cut in the fat until the mixture resembles coarse crumbs.
6. Gradually pour in the warm chicken broth while stirring, forming a soft, pliable dough. The key is to go slowly—this ensures your dumplings are tender, not gummy.
7. Shape the masa dough into small, walnut-sized balls to create your tamale dumplings. Uniform sizes help them cook evenly.
8. Gently drop the dumplings into the simmering soup, cover the pot with a tight-fitting lid, and let simmer for 15–20 minutes, or until the dumplings are cooked through and tender in the center.
9. Serve the soup steaming hot, garnished with a sprinkle of fresh cilantro for a bright, herby finish.
SERVING SUGGESTIONS FOR TAMALE SOUP WITH TAMALE DUMPLINGS
When you’re ready to serve, think beyond ladling it into bowls—this vibrant soup shines even brighter with the right accompaniments. From contrasting textures to complementary flavors, these ideas will elevate your meal and make every bite an experience.
- Serve with warm corn tortillas or flour tortillas on the side. Let guests tear off pieces to scoop up dumplings and soak up every drop of the flavorful broth.
- Add a dollop of plain Greek yogurt or sour cream in the center of each bowl for a cool, tangy counterpoint to the spicy broth.
- Garnish with sliced avocado and a squeeze of fresh lime juice. The creamy avocado and bright citrus cut through the spice and add a refreshing finish.
- Offer a small dish of crumbled queso fresco or cotija cheese for guests to sprinkle over their bowls, introducing a salty, creamy bite with each spoonful.
HOW TO STORE TAMALE SOUP WITH TAMALE DUMPLINGS
Storing your leftovers correctly ensures that every reheated bowl tastes just as delicious as the first serving. Whether you plan to enjoy it the next day or freeze it for later, these tips will preserve texture and flavor.
- Refrigerate: Allow the soup to cool slightly, then transfer to an airtight container. Store in the fridge for up to three days. Reheat over low heat on the stove, stirring occasionally.
- Freeze: Divide the soup into freezer-safe containers, leaving an inch of headspace for expansion. Freeze for up to two months. Thaw overnight in the refrigerator before reheating.
- Separate dumplings: If you want to maintain the freshest texture, store tamale dumplings separately from the broth. Reheat dumplings in a little broth on the stove until warmed through, then combine with reheated soup.
- Reheating method: Always reheat gently on the stovetop over medium-low heat to prevent the broth from reducing too quickly and to keep dumplings from becoming tough.
CONCLUSION
This Tamale Soup with Tamale Dumplings is more than just a recipe—it’s a cozy invitation to gather around the table, share stories, and savor something truly special. From the first aromatic sauté of onions and garlic through the final sprinkle of fresh cilantro, every step is designed to build layers of flavor that feel both nourishing and exciting. Whether you’re a seasoned home cook or just discovering the joys of masa harina, this soup offers a hands-on experience with a rewarding payoff: silky broth, sweet bursts of corn, gentle spice from chilies, and those pillowy dumplings that make each spoonful a delight.
Feel free to print this article or save it for your recipe binder; its simplicity and depth make it a perfect candidate for your go-to comfort-food collection. Below, you’ll find an FAQ section to tackle any questions that might come up as you cook. And if you give this recipe a whirl, I’d love to hear your thoughts! Drop a comment, share your tweaks, or ask for guidance—I’m here to help you master every step. Happy cooking, and may your kitchen be filled with warmth, flavor, and plenty of satisfied smiles!
Tamale Soup with Tamale Dumplings
Description
This vibrant soup, brimming with spices, sweet corn, and juicy tomatoes, is topped with delightful masa dumplings for a comforting twist. Perfect for chilly nights!
Ingredients
Instructions
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In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent, about 5 minutes.
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Stir in the red and green bell peppers, cooking for another 3 minutes until they begin to soften.
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Pour in the diced tomatoes with their juice, chicken broth, ground cumin, chili powder, salt, and pepper. Bring the mixture to a boil.
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Add the frozen corn and green chiles to the pot and reduce the heat to simmer.
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In a separate bowl, combine the masa harina, all-purpose flour, baking powder, and salt. Add the shortening, cutting it into the dry ingredients until the mixture resembles coarse crumbs.
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Pour in the warm chicken broth gradually while stirring to form a soft dough.
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Shape the masa dough into small walnut-sized balls, forming the tamale dumplings.
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Drop the dumplings into the simmering soup, cover the pot, and let simmer for about 15-20 minutes, or until the dumplings are cooked through and tender.
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Serve the soup hot, garnished with fresh cilantro.
Note
- Tamale dumplings add a unique texture that mimics traditional tamale masa.
- For a spicier version, add diced jalapenos along with the bell peppers.
- Consider roasting the peppers for a smoky flavor before adding to the soup.
- This dish is easily adaptable to vegetarian by substituting vegetable broth for chicken broth.
- Leftover soup can be refrigerated and flavors will deepen overnight.
