Tamale Soup with Fluffy Tamale Dumplings
This hearty tamale soup features fluffy dumplings made from masa harina, combined with a flavorful broth filled with vegetables and optional chicken. It's a comforting dish perfect for any occasion.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 medium bell pepper diced
- 2 cups corn kernels
- 1 can 14 oz diced tomatoes with green chilies
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste salt and pepper
- 1 cup black beans drained and rinsed
- 1 cup cooked shredded chicken optional
- to garnish fresh cilantro
- to serve lime wedges
- 1 cup masa harina
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup vegetable broth
- ¼ cup vegetable oil
- 1 cup shredded cheese cheddar or pepper jack
- ¼ cup chopped green onions
Instructions
- Heat olive oil in a large pot over medium heat and sauté diced onion until translucent.
- Add minced garlic and diced bell pepper, cooking for an additional 3 minutes.
- Stir in corn kernels, diced tomatoes, and broth; season with cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Add black beans and optional shredded chicken; simmer for another 5-10 minutes.
- In a bowl, whisk together masa harina, baking powder, and salt.
- Combine vegetable broth and oil in a separate bowl, then mix into dry ingredients.
- Fold in shredded cheese and green onions to complete dumpling mixture.
- Drop dollops of dumpling mixture into simmering soup and cover pot.
- Cook dumplings for about 15 minutes until fluffy, then serve garnished with cilantro and lime wedges.
Notes
Serve with lime wedges for added flavor.