Tamale Soup with Tamale Dumplings Recipe
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.
- 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
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
- 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.
- 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.
- Add Base Ingredients: Stir in the black beans, corn, diced tomatoes, and vegetable broth to the pot.
- 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.
- Prepare Dumpling Batter: While the soup simmers, whisk together cornmeal, flour, baking powder, and salt in a bowl.
- 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.
- Add Dumplings to Soup: Drop spoonfuls of the dumpling batter carefully into the simmering soup, making 8 to 10 dumplings in total.
- 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.
- 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
