Name: Tamale Soup with Tamale Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 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); 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

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

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Instructions

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