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Tamale Soup with Tamale Dumplings

This Tamale Soup with Tamale Dumplings recipe combines the rich, savory flavors of a classic Southwestern soup with the comforting texture of homemade tamales. Imagine a hearty vegetable soup, brimming with black beans, corn, and vibrant bell peppers, infused with warm spices like chili powder and cumin. Now, picture light and fluffy cornmeal dumplings, reminiscent of traditional tamales, gently simmered within the soup. This is exactly what this recipe delivers—a complete, satisfying, and flavorful meal in one pot.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Ingredients Method

Ingredients
  

  • For the Soup:
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can corn, drained
  • 1 15 oz can diced tomatoes
  • 4 cups vegetable broth
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • For the Tamale Dumplings:
  • 3/4 cup cornmeal
  • 1/4 cup flour or gluten-free blend
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup unsweetened plant-based milk or regular milk
  • 1 tablespoon chopped fresh cilantro optional

Method
 

  1. Step 1: Prepare the vegetables: Dice the onion, mince the garlic, and chop the red and green bell peppers. Drain and rinse the black beans and corn.
  2. Step 2: Measure out the spices: Have the chili powder, cumin, smoked paprika, salt, and pepper ready to add to the soup.
  3. Step 3: Prepare the dumpling ingredients: Measure out the cornmeal, flour, baking powder, salt, olive oil, and milk for the dumplings. Chop the fresh cilantro if using.
  4. Step 4: Set up your workstation: Have a large pot or Dutch oven ready for cooking the soup. Prepare a mixing bowl for the dumpling batter.
  5. Step 5: Gather your utensils: You will need a cutting board, knife, measuring cups and spoons, a mixing spoon, and a ladle for serving.