Tamale Soup with Tamale Dumplings Recipe

Introduction

Tamale Soup with Tamale Dumplings is a comforting and flavorful dish that combines the hearty goodness of a stew with the cozy charm of tamale-inspired dumplings. It’s perfect for cooler days and easy to prepare with pantry staples and fresh ingredients.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 3/4 cup cornmeal
• 1/4 cup flour (or gluten-free blend)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1/2 cup unsweetened plant-based milk (or regular milk)
• 1 tablespoon chopped fresh cilantro (optional)

Instructions

1. Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic for about 3 minutes, until softened.
2. Step 2: Add the chopped red and green bell peppers to the pot and cook for another 5 minutes, stirring occasionally.
3. Step 3: Stir in the black beans, corn, diced tomatoes, and vegetable broth.
4. Step 4: Season the soup with chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer and cook uncovered for 10 minutes.
5. Step 5: Meanwhile, prepare the tamale dumplings. In a bowl, whisk together cornmeal, flour, baking powder, and salt.
6. Step 6: Stir in 1 tablespoon olive oil and the plant-based milk to form a thick batter. Fold in chopped cilantro if using.
7. Step 7: Drop spoonfuls of the dumpling batter into the simmering soup, making about 8 to 10 dumplings.
8. Step 8: Cover the pot and cook for 12 to 15 minutes, until the dumplings are puffed up and firm to the touch.
9. Step 9: Serve the soup warm, garnished with optional toppings such as fresh cilantro, avocado slices, or lime wedges.

Tips & Variations

• For added heat, add a diced jalapeño with the bell peppers or sprinkle cayenne pepper into the soup.
• Use gluten-free flour blend to keep the dumplings gluten-free.
• Try swapping black beans for pinto beans for a different flavor profile.
• The dumplings can be flavored with cheese or chili flakes for extra richness.

Storage

Store leftover soup and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the soup thickens too much. Dumplings may soften after refrigeration but will still be tasty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dumplings ahead of time?

It’s best to drop the dumplings into the soup just before cooking to keep their texture light and fluffy. Making the batter ahead is fine, but cook the dumplings fresh in the soup.

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth can be used if you prefer a non-vegetarian version. It will add a richer flavor to the soup.

Tamale Soup with Tamale Dumplings Recipe

Print Recipe

★★★★★

4.8 from 122 reviews

A hearty and comforting Tamale Soup featuring savory tamale dumplings simmered in a flavorful vegetable broth loaded with black beans, corn, bell peppers, and spices. This vegetarian-friendly soup combines robust Southwestern-inspired flavors with satisfying dumplings made from cornmeal and flour, perfect for a cozy meal.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 to 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Tamale Dumplings

• 3/4 cup cornmeal
• 1/4 cup flour (or gluten-free blend)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1/2 cup unsweetened plant-based milk (or regular milk)
• 1 tablespoon chopped fresh cilantro (optional)

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic for about 3 minutes until they soften and become fragrant.
2. Cook Bell Peppers: Add the chopped red and green bell peppers to the pot and cook for an additional 5 minutes until they begin to soften.
3. Add Base Ingredients: Stir in the black beans, corn, diced tomatoes, and vegetable broth to the pot.
4. Season and Simmer: Season the soup with chili powder, cumin, smoked paprika, salt, and pepper. Bring the soup to a gentle simmer and let it cook uncovered for 10 minutes to meld the flavors.
5. Prepare Dumpling Batter: While the soup simmers, whisk together cornmeal, flour, baking powder, and salt in a bowl.
6. Form Dumpling Batter: Stir in olive oil and plant-based milk to create a thick batter. If desired, fold in chopped fresh cilantro for added flavor.
7. Add Dumplings to Soup: Drop spoonfuls of the dumpling batter carefully into the simmering soup, making 8 to 10 dumplings in total.
8. Cook Dumplings: Cover the pot and cook for 12 to 15 minutes until the dumplings are puffed up and firm to the touch, indicating they are fully cooked.
9. Serve: Ladle the soup into bowls and serve warm, garnished with optional toppings like fresh cilantro, avocado slices, or lime wedges for extra brightness.

Notes

• For a gluten-free version, substitute flour with a gluten-free flour blend.
• Use plant-based milk to keep the recipe vegan; regular milk works if preferred.
• The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• Add a squeeze of fresh lime juice just before serving to enhance the flavors.
• If you prefer a spicier soup, add some diced jalapeño peppers or a dash of cayenne pepper.

Keywords: Tamale Soup, Tamale Dumplings, Vegetarian Soup, Mexican Soup, Cornmeal Dumplings, Black Bean Soup, Hearty Soup, Southwestern Cuisine