Tamale Soup with Tamale Dumplings
A hearty and comforting dish that brings the rich flavors of traditional tamales into a creamy soup topped with fluffy dumplings.
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
For the Tamale Dumplings
- 1 cup cornmeal
- 1 cup self-rising flour
- 1 cup milk
- 2 tablespoons vegetable oil
- 1/2 teaspoon garlic powder
- 1 cup cheese (optional) Use your favorite cheese for added flavor.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add in the diced onion and minced garlic, cooking until the onion is translucent (about 3-5 minutes).
- Stir in the diced tomatoes, vegetable broth, black beans, corn, chili powder, cumin, salt, and pepper. Bring to a gentle simmer and let cook for about 10 minutes for the flavors to meld.
- In a separate bowl, combine cornmeal, self-rising flour, milk, vegetable oil, garlic powder, and cheese (if using). Mix until a dough forms.
- Once the soup is ready, drop spoonfuls of the dumpling mixture into the simmering broth. Cover the pot and let the dumplings cook for about 10-12 minutes, or until they are fluffy and cooked through.
- Ladle the soup into bowls, top with your favorite toppings, and dig in!
Notes
Feel free to adjust the spice levels to your liking. Add jalapeños or cayenne pepper for an extra kick! You can store Tamale Soup in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.