Tamale Dumplings Soup

This Mexican-style dumpling soup brings home the genuine taste of tamales but in a quick bowlful. I came up with this after enjoying traditional tamales but needing something faster for busy evenings that still packed those same wonderful flavors.

I first made this during an incredibly hectic week when I wanted something cozy but couldn't spend hours cooking. The soft masa bits floating in the broth remind me of my grandma's old-fashioned dumplings but with Mexican flair that my family now asks for all the time.

What You'll Need

For the Broth Base

• Olive oil: Sets up your flavor beginning for sautéing everything
• Onion and garlic: Give that necessary flavor foundation every good soup needs
• Green and red bell peppers: Bring bright colors, natural sweetness and nice crunch
• Ground cumin: Adds that distinctly earthy warmth found in Mexican dishes
• Smoked paprika: Contributes richness and light smokiness without any burn
• Chili powder: Brings mild warmth and beautiful color to the soup
• Vegetable broth: Creates your soup foundation – try to get the reduced salt kind
• Fire roasted diced tomatoes: Give lovely charred sweetness and balancing acid
• Black beans: Add filling protein and substance – rinse well if using canned
• Frozen corn: Gives pops of sweetness and sunny yellow throughout
• Fresh cilantro: Adds fresh zing to finish – skip if you're not a fan
• Lime juice: Provides that essential brightness that ties everything together

For the Masa Dumplings

• Masa harina: The key for genuine tamale taste – check the international foods section
• Cornmeal: Gives your dumplings structure so they don't fall apart
• Baking powder: Makes your dumplings grow nice and fluffy when they cook
• Coconut oil or vegan butter: Gives that needed richness without animal products

How To Make It

Start Your Flavor Foundation:

Warm olive oil in a big soup pot over medium heat until it glistens. Toss in your chopped onion and cook about 4 minutes until it turns clear and softens up. Stir now and then so it doesn't get too brown. This starts all the good flavors for your soup.

Mix In Veggies and Seasonings:

Drop in your chopped garlic and both peppers, giving everything a good mix. Right away, sprinkle all your spices over top. Cook about 2-3 minutes while stirring often so nothing burns. You'll know it's right when you can really smell those spices getting stronger as they warm up in the oil.

Put Together Your Soup:

Pour in all your broth and use your spoon to scrape any stuck bits from the bottom. Add your tomatoes with all their juice, your rinsed beans, and corn. Throw in some salt and pepper. Let it come to a light bubble, then turn down the heat. Let everything mingle together for 10 minutes.

Mix Your Dumpling Stuff:

In another bowl, mix your masa, cornmeal, baking powder and salt until they're all combined. Pour in your melted oil or butter and start adding warm water. Begin with 3/4 cup and stir with a fork until you get a soft dough that sticks together when you press it but doesn't feel sticky. Add more water a tablespoon at a time if it's too dry.

Shape Your Dumplings:

Get your hands a bit wet so the dough won't stick to them. Grab small chunks of dough about 1-2 tablespoons each and roll them gently between your hands to make 1-inch balls. Set them on a plate as you go. You should end up with about 12-15 balls depending on how big you make them.

Cook Those Dumplings:

Make sure your soup is just lightly bubbling, not boiling hard. Carefully drop each dumpling into the soup, leaving space between them. Put the lid on tight and let them cook for 20 minutes without lifting the lid. The steam inside helps them cook through properly.

Last Touches:

When the dumplings have doubled in size, take the pot off the heat. Squeeze fresh lime juice over everything and toss in your chopped cilantro if you're using it. Stir very carefully so you don't break up those soft dumplings. Take a taste and add more salt or pepper if needed before serving in bowls.

Pin it

The thing I love most about making this is watching those little dough balls grow as they cook. The first time I cooked this for my sister, we couldn't stop peeking at the pot like little kids waiting for magic to happen. Now we can't have a Sunday visit without making a batch together.

Keeping Leftovers

You can keep this soup in the fridge for about 4 days if you store it in a container with a good lid. The dumplings will soak up more broth while they sit, making them even tastier. When you warm it up, you might need to add a splash more broth if it's gotten too thick. It's best to heat it slowly on the stove, stirring gently so the dumplings stay whole.

Ways To Switch It Up

You can change this soup any way you like. If you want more protein, throw in some shredded jackfruit or a couple cups of chopped mushrooms cooked with the other veggies. If you like things spicy, add a chopped jalapeño with the bell peppers or mix in some sauce from canned chipotle peppers. For a richer soup, finish with a spoonful of dairy-free sour cream or stir in some thick coconut milk at the end.

What To Eat With It

This soup works great by itself or with simple sides for a bigger meal. Try a green salad with lime dressing for a fresh contrast. Top your bowl with broken tortilla chips, chunks of avocado, or thin slices of crisp radish for extra crunch. It's really good with some warm cornbread on the side or a cold Mexican beer with lime squeezed in.

Pin it

Frequently Asked Questions

→ How can I make the dumplings fluffy?

Combine warm water with the masa harina and cornmeal until the dough feels soft but isn’t sticky. Let it sit for a few minutes so the masa absorbs the water, ensuring soft, fluffy dumplings.

→ How do I make this soup spicier?

Add more chili powder or toss in diced jalapeños with the veggies. A bit of cayenne pepper also works great for an extra kick of heat.

→ What’s the trick to evenly cooking dumplings?

Shape all the dumplings into similar-sized pieces, around 1 inch each. Place them gently in the boiling soup, cover the pot, and let them cook undisturbed for about 20 minutes.

→ Can fresh tomatoes replace canned fire-roasted ones?

Fresh tomatoes work fine, but roasting them first helps capture the smoky flavor. Chop and roast them in the oven before adding them to the soup.

→ Can I freeze this soup?

The base without dumplings freezes beautifully. Divide it into portions, store, and add freshly made dumplings when you’re ready to reheat and serve.