Tamale Soup with Tamale Dumplings
A warm and hearty dish combining rich broth, tender vegetables, and flavorful tamale dumplings that bring comfort in every bowl.
Ingredients
Soup Base
- 4 cups Chicken or vegetable broth
- 1 cup Corn (frozen or fresh)
- 1 can Diced tomatoes (with juice)
- 1 medium Onion, chopped
- 1 medium Bell pepper, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- to taste Salt and pepper
Tamale Dumplings
- 1 cup Cornmeal
- 1 teaspoon Baking powder
- 1 cup Water
Optional Toppings
- Fresh cilantro
- Sour cream
- Shredded cheese
- Lime wedges
Instructions
Prepare the Soup
- In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
- Add the chopped onion, bell peppers, and garlic to the pot. Cook for about 5 minutes, allowing the vegetables to soften.
- Stir in the corn, diced tomatoes (with their juice), cumin, chili powder, salt, and pepper. Let this simmer for about 10-15 minutes.
Make the Dumplings
- While the soup is simmering, prepare the tamale dumplings. In a mixing bowl, combine cornmeal, baking powder, and water. Stir until a smooth batter forms.
- Once the soup is ready, use a spoon to drop dollops of the cornmeal batter into the boiling soup. Cover the pot with a lid and let the dumplings cook for another 10 minutes—don’t peek!
Serve
- When done, remove from heat and serve hot, garnished with optional toppings like cilantro, sour cream, or cheese.
Notes
This dish can be customized with different vegetables or proteins. To store, let the soup cool completely and transfer to airtight containers. It can be refrigerated for 3-4 days or frozen for up to 2 months.