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Tamale Soup with Tamale Dumplings

Pamper Yourself with Tamale Soup and Fluffy Dumplings

Cozy Tamale Soup with Tamale Dumplings offers comforting warmth and hearty flavors, ideal for busy weeknights or family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Adds depth and richness; can use any cooking oil as substitute.
  • 1 medium Onion (diced) Provides foundational flavor; yellow or white onions work well.
  • 2 cloves Garlic (minced) Enhances flavor; can substitute with garlic powder (1/2 teaspoon).
  • 1 can (15 oz) Diced Tomatoes Adds acidity and moisture; fresh tomatoes can be used.
  • 4 cups Vegetable Broth Acts as the soup base; chicken broth is an alternative.
  • 1 can (15 oz) Black Beans (drained and rinsed) Adds protein and texture; can substitute with kidney or pinto beans.
  • 1 cup Corn Adds sweetness and texture; frozen corn can substitute fresh.
  • 1 tablespoon Chili Powder Contributes spice and warmth; adjust according to spice preference.
  • 1 teaspoon Cumin Enhances earthy flavor; ground coriander can be a substitute.
  • Salt and Pepper to taste Essential for seasoning; adjust according to preference.
For the Dumplings
  • 1 cup Cornmeal Provides a base for dumplings; can substitute with polenta.
  • 1 cup Self-Rising Flour Helps dumplings rise; can use all-purpose or gluten-free flour.
  • 1 cup Milk Binds the mixture; plant-based milk works as a non-dairy substitute.
  • 2 tablespoons Vegetable Oil Adds moisture to dumplings; can use any neutral oil.
  • 1/2 teaspoon Garlic Powder Adds flavor; skip if using fresh garlic.
  • 1 cup Cheese (optional) Adds flavor and richness; can substitute with dairy-free cheese.

Equipment

  • Large Pot
  • Mixing bowl

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced onion and 2 minced garlic cloves, sautéing until the onion becomes translucent, roughly 3-5 minutes.
  2. Stir in one 15-ounce can of diced tomatoes and 4 cups of vegetable broth, followed by one 15-ounce can of drained and rinsed black beans, 1 cup of corn, 1 tablespoon of chili powder, 1 teaspoon of cumin, and salt and pepper to taste. Bring to a gentle simmer for about 10 minutes.
  3. While the soup simmers, mix together 1 cup of cornmeal, 1 cup of self-rising flour, 1 cup of milk, 2 tablespoons of vegetable oil, 1/2 teaspoon of garlic powder, and 1 cup of cheese (if using) in a separate bowl. Stir until a cohesive dough forms.
  4. Carefully drop spoonfuls of the dumpling mixture into the simmering Tamale Soup. Cover the pot and let the dumplings cook for 10-12 minutes.
  5. Once the dumplings are fluffy and ready, ladle the warm Tamale Soup into bowls. Add toppings like diced avocado, cilantro, or cheese as desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 54gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 6gVitamin A: 1000IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

For best results, avoid overmixing the dumpling mixture and opt for fresh ingredients when possible to enhance flavor.

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