Tamale Soup with Tamale Dumplings Recipe
This comforting soup takes all the flavors of traditional tamales and transforms them into a rich, hearty bowl complete with fluffy corn masa dumplings. It’s warm, savory, and perfect for chilly evenings or when you're craving bold Southwestern flavor without the hassle of wrapping corn husks!
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 lb ground beef or turkey
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- 1 tsp salt
- 1 15 oz can diced tomatoes
- 1 4 oz can diced green chilies
- 1 cup frozen corn
- 1 15 oz can black beans, drained and rinsed
- 4 cups chicken or vegetable broth
- For the Tamale Dumplings:
- 1 cup masa harina corn flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp vegetable oil or melted butter
- ⅓ –½ cup warm water or broth
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until fragrant and translucent.
- Stir in ground meat, breaking it up, and cook until browned.
- Add cumin, paprika, chili powder, and salt; stir to coat the meat.
- Mix in diced tomatoes, green chilies, corn, black beans, and broth.
- Bring soup to a simmer and reduce heat slightly.
- Meanwhile, make the dumplings by combining masa harina, baking powder, salt, oil, and enough water to form a soft dough.
- Form the dough into 1-inch dumpling balls using damp hands.
- Carefully drop dumplings into simmering soup.
- Cover and simmer for 15–20 minutes until dumplings are cooked through and tender.
- Serve hot, garnished with chopped cilantro or shredded cheese if desired.
Notes
You can make it vegetarian by skipping the meat and using all veggie broth.
For spicier soup, add chipotle in adobo or extra chili powder.
Dumplings can be prepped ahead and refrigerated until ready to cook.
For spicier soup, add chipotle in adobo or extra chili powder.
Dumplings can be prepped ahead and refrigerated until ready to cook.