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
Units
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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.