Tamale Soup with Tamale Dumplings is a rich, flavorful dish that brings all the comforting flavors of classic tamales into a warm, hearty soup. Featuring a savory, spiced broth filled with tender beef or chicken, beans, and corn, this soup is topped with fluffy tamale-style dumplings made from masa harina. It’s a cozy, one-pot meal perfect for chilly nights or whenever you’re craving a taste of traditional tamales without the extra work.
Why You’ll Love This Recipe
- All the Flavor of Tamales Without the Labor – No need to wrap and steam; just drop in the dumplings!
- Rich, Hearty, and Comforting – Packed with warm spices, tender meat, and a flavorful broth.
- Perfect for Meal Prep – Tastes even better the next day.
- Gluten-Free Friendly – Made with masa harina for a naturally gluten-free meal.
- One-Pot Wonder – Less cleanup and easy to make.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Soup:
- Ground beef or shredded chicken
- Onion (diced)
- Garlic (minced)
- Canned diced tomatoes with green chilies
- Black beans (drained and rinsed)
- Corn (fresh, frozen, or canned)
- Chicken or beef broth
- Tomato paste
- Cumin
- Chili powder
- Oregano
- Smoked paprika
- Salt and black pepper
- Lime juice
For the Tamale Dumplings:
- Masa harina (corn flour)
- Baking powder
- Salt
- Chicken broth
- Butter (melted)
- Shredded cheese (optional, for extra flavor)
Optional Toppings:
- Chopped cilantro
- Sour cream
- Shredded cheese
- Sliced jalapeños
- Crushed tortilla chips
Directions
Make the Soup:
- Cook the Meat – In a large pot, brown the ground beef (or cook shredded chicken) with diced onions over medium heat. Drain excess grease if needed.
- Add Garlic and Spices – Stir in garlic, cumin, chili powder, oregano, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
- Build the Broth – Add canned tomatoes, black beans, corn, tomato paste, and broth. Stir well and bring to a simmer. Let cook for 15-20 minutes to allow flavors to meld.
Make the Tamale Dumplings:
- Mix the Masa Dough – In a bowl, combine masa harina, baking powder, and salt. Stir in melted butter and chicken broth until a soft dough forms. If adding cheese, mix it in.
- Form and Drop Dumplings – Scoop small portions of the masa dough (about 1 tablespoon each) and gently drop them into the simmering soup.
- Simmer Until Cooked – Cover and let the dumplings cook for about 15 minutes, or until they are firm and fluffy.
Serve:
- Finish with Lime Juice – Stir fresh lime juice into the soup for a bright, tangy finish.
- Garnish and Enjoy – Top with sour cream, shredded cheese, cilantro, or tortilla chips for extra crunch.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Variations
- Spicy Kick – Add chopped jalapeños or extra chili powder.
- Vegetarian Version – Omit the meat and use vegetable broth.
- Cheesy Dumplings – Mix shredded cheddar or pepper jack into the masa dough.
- Slow Cooker Option – Cook the soup in a crockpot for 4-6 hours on low, then add dumplings 30 minutes before serving.
- Different Beans – Swap black beans for pinto or kidney beans.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Reheating: Warm on the stovetop over low heat, adding broth if needed.
- Freezing: The soup freezes well, but dumplings may become softer. Freeze without dumplings and add fresh ones when reheating.
FAQs
Can I use pre-cooked shredded chicken?
Yes! Just add it with the broth since it’s already cooked.
What if my dumplings are too dense?
Make sure the masa dough is soft and not too dry. Adding a little extra broth can help.
Can I make the dumplings ahead of time?
You can mix the dough ahead, but it’s best to drop them fresh into the soup for the right texture.
Can I add vegetables to the soup?
Absolutely! Bell peppers, carrots, or zucchini would be great additions.
How do I make the broth thicker?
Let the soup simmer longer, or mash some of the beans for a natural thickener.
What’s the best type of cheese for the dumplings?
Cheddar, Monterey Jack, or cotija cheese work well.
Can I cook this in an Instant Pot?
Yes! Cook on high pressure for 10 minutes, then quick release. Add dumplings and simmer until done.
How do I make the dumplings fluffier?
Adding an extra ½ teaspoon of baking powder will give them a lighter texture.
Can I use fresh masa instead of masa harina?
Yes! Fresh masa will work, but you may need to adjust the liquid amount.
What sides go well with this soup?
A side of cornbread, a fresh green salad, or warm tortillas make perfect pairings.
Conclusion
Tamale Soup with Tamale Dumplings is a delicious, comforting dish that captures the essence of tamales in a warm, spoonable form. With its bold spices, tender meat, and fluffy masa dumplings, this soup is perfect for any time you’re craving something cozy and satisfying. Try it today and enjoy the flavors of tamales in a whole new way!
Print
Tamale Soup with Tamale Dumplings
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Description
This Tamale Soup with Tamale Dumplings is a rich, flavorful dish inspired by the comforting flavors of tamales. A hearty soup base filled with seasoned beef, corn, and tomatoes is topped with fluffy masa dumplings that soak up all the deliciousness. It’s the perfect cozy meal for chilly nights!
Ingredients
For the Soup Base:
- 1 tablespoon olive oil
- 1 pound ground beef (or shredded cooked chicken)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1 (10 oz) can diced tomatoes with green chilies (Rotel)
- 1 (15 oz) can tomato sauce
- 4 cups beef broth (or chicken broth if using chicken)
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can sweet corn, drained
- 1/2 cup enchilada sauce (red or green)
- 1 tablespoon lime juice
For the Tamale Dumplings:
- 1 cup masa harina
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon melted butter or lard
- 1/2 cup warm chicken broth (add more if needed)
- 1/4 cup shredded cheddar cheese (optional)
For Garnish:
- Fresh cilantro, chopped
- Sour cream
- Diced avocado
- Shredded cheese
- Lime wedges
Instructions
1. Make the Soup Base:
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Stir in onion and garlic, cooking for 2 minutes until softened.
- Season with salt, pepper, cumin, chili powder, paprika, and oregano.
- Pour in diced tomatoes, tomato sauce, beef broth, pinto beans, corn, and enchilada sauce. Stir well.
- Bring to a gentle simmer and cook for 15-20 minutes to blend flavors.
2. Prepare the Tamale Dumplings:
- In a medium bowl, whisk together masa harina, baking powder, and salt.
- Stir in melted butter and warm broth until a soft dough forms.
- Mix in cheese (if using). The dough should be slightly sticky but hold its shape.
3. Cook the Dumplings in the Soup:
- Reduce the soup to a gentle simmer.
- Using a spoon or small cookie scoop, drop tablespoon-sized masa dumplings into the soup.
- Cover the pot and let dumplings cook for 15-20 minutes, until they are firm and cooked through.
4. Serve & Garnish:
- Stir in lime juice for a fresh finish.
- Ladle soup into bowls and top with cilantro, sour cream, avocado, cheese, and lime wedges.
Notes
- Make it Spicier: Add a diced jalapeño or extra chili powder.
- Protein Swap: Use shredded rotisserie chicken or ground turkey instead of beef.
- Masa Consistency: If the dumpling dough is too dry, add more warm broth 1 tablespoon at a time.
- Thicker Soup: Stir in ¼ cup masa harina mixed with ½ cup water before adding dumplings.