Tamale Soup with Tamale Dumplings

Why You’ll Love This Recipe

• Comforting and Filling: Combines soup and tamales in one bowl for a complete meal.

• Flavorful Broth: Spiced with chili powder, cumin, and fresh ingredients for authentic taste.

• Soft Tamale Dumplings: Light masa-based dumplings cooked right in the soup.

• Family-Friendly: Easy to customize and loved by all ages.

• Make-Ahead Friendly: Soup can be prepared in advance and reheated without losing flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Soup:

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1-2 jalapeños, seeded and chopped (optional for heat)

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 6 cups chicken broth

• 1 can (15 oz) diced tomatoes with green chilies

• 2 cups cooked shredded chicken (rotisserie chicken works great)

• 1 can (15 oz) corn kernels, drained

• Salt and pepper to taste

• Fresh cilantro, chopped (for garnish)

• Lime wedges (for serving)

For the Tamale Dumplings:

• 1 cup masa harina (corn flour for tamales)

• 1 teaspoon baking powder

• ½ teaspoon salt

• 2 tablespoons unsalted butter, melted

• ¾ cup warm water or chicken broth

Directions

1. Prepare the Soup Base: Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeños (if using), and sauté until softened, about 5 minutes.

2. Add Spices and Liquids: Stir in chili powder and cumin until fragrant, about 1 minute. Add chicken broth, diced tomatoes with chilies, shredded chicken, and corn. Bring to a simmer.

3. Season: Taste and add salt and pepper as needed. Keep the soup simmering gently.

4. Make the Dumpling Dough: In a medium bowl, whisk together masa harina, baking powder, and salt. Stir in melted butter and warm water or broth until a soft dough forms.

5. Drop Dumplings into Soup: Using a spoon, drop small dollops (about 1 tablespoon each) of the dumpling dough into the simmering soup. Cover and cook for 15 minutes without lifting the lid to allow dumplings to steam and cook through.

6. Serve: Ladle soup with dumplings into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Variations

• Spicy Version: Add extra jalapeños or a dash of cayenne pepper.

• Vegetarian Option: Use vegetable broth and substitute shredded chicken with black beans or mushrooms.

• Cheesy Dumplings: Fold shredded cheese into the dumpling dough for a cheesy surprise.

• Add Vegetables: Include diced zucchini, bell peppers, or carrots for extra nutrition.

• Slow Cooker Method: Prepare soup base in slow cooker and add dumplings in the last 30 minutes of cooking.

Storage/Reheating

• Storage: Store soup and dumplings in separate airtight containers in the refrigerator for up to 3 days.

• Freezing: Soup can be frozen without dumplings for up to 2 months. Prepare fresh dumplings when reheating.

• Reheating: Warm soup gently on the stove. Add fresh dumplings or reheat dumplings separately and combine before serving.

FAQs

Can I use pre-cooked chicken?

Yes, rotisserie or leftover cooked chicken works well.

What is masa harina?

Masa harina is a finely ground corn flour used in traditional tamale dough.

Can I make the dumplings ahead of time?

It’s best to make and cook dumplings fresh for the best texture.

Are tamale dumplings gluten-free?

Yes, masa harina is naturally gluten-free.

Can I freeze the soup with dumplings?

It’s better to freeze the soup separately and make dumplings fresh upon reheating.

Can I make this soup vegetarian?

Yes, use vegetable broth and replace chicken with beans or mushrooms.

How spicy is this soup?

Spice level depends on jalapeños and chili powder; adjust to taste.

Can I add cheese?

Yes, topping with shredded cheese adds richness.

What sides go well with this soup?

Serve with warm tortillas, cornbread, or a fresh green salad.

Can I use canned masa dough?

Fresh masa dough can be used but adjust moisture as needed.

Conclusion

Tamale Soup with Tamale Dumplings is a flavorful and satisfying meal that combines the comforting flavors of tamales and hearty soup in one dish. With tender chicken, spicy broth, and soft masa dumplings, it’s perfect for warming up on cool days or sharing with family and friends. Easy to make and customizable, this soup is sure to become a favorite in your recipe rotation.

Tamale Soup with Tamale Dumplings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Alice
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Servings: 6
• Category: Soup
• Method: Boiling
• Cuisine: Mexican
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

Tamale Soup with Tamale Dumplings is a hearty Mexican-inspired soup featuring a rich, spiced broth loaded with shredded chicken, corn, and tender masa-based dumplings. This comforting, flavorful dish brings the classic taste of tamales into a warm, spoonable form perfect for chilly days, family dinners, or anytime you crave a satisfying meal with bold, soulful flavors.

---

Ingredients

For the Soup:

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1-2 jalapeños, seeded and chopped (optional)

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 6 cups chicken broth

• 1 can (15 oz) diced tomatoes with green chilies

• 2 cups cooked shredded chicken (rotisserie chicken recommended)

• 1 can (15 oz) corn kernels, drained

• Salt and pepper, to taste

• Fresh cilantro, chopped (for garnish)

• Lime wedges (for serving)

For the Tamale Dumplings:

• 1 cup masa harina (corn flour for tamales)

• 1 teaspoon baking powder

• ½ teaspoon salt

• 2 tablespoons unsalted butter, melted

• ¾ cup warm water or chicken broth

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Soup Base: Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and jalapeños (if using). Sauté until softened, about 5 minutes.

2. Add Spices and Liquids: Stir in chili powder and cumin until fragrant, about 1 minute. Add chicken broth, diced tomatoes with green chilies, shredded chicken, and corn. Bring to a simmer.

3. Season: Taste and adjust salt and pepper as needed. Keep soup simmering gently.

4. Make the Dumpling Dough: In a medium bowl, whisk together masa harina, baking powder, and salt. Stir in melted butter and warm water or broth until a soft dough forms.

5. Add Dumplings: Drop small dollops (about 1 tablespoon each) of dumpling dough into simmering soup. Cover and cook for 15 minutes without lifting the lid, allowing dumplings to steam and cook through.

6. Serve: Ladle soup with dumplings into bowls. Garnish with fresh cilantro and serve with lime wedges.

---

Notes

For extra spice, add more jalapeños or cayenne pepper.Vegetarian option: Use vegetable broth and replace chicken with black beans or mushrooms.Fold shredded cheese into dumpling dough for cheesy dumplings.Add diced vegetables like zucchini, bell peppers, or carrots for extra nutrition.Slow cooker method: Prepare soup base in slow cooker and add dumplings during last 30 minutes of cooking.