You know that feeling when you want tamales, but you don’t want to spend eight hours making them? Yeah, me too.
All that work for a few delicious bundles. It’s a project.
This Tamale Soup gives you all that flavor, with tender little tamale dumplings, in a fraction of the time. It’s the weeknight answer to your tamale craving.
What You’ll Need
Here are the ingredients for the soup and the dumplings.
For the Soup:
- 1 tablespoon olive oil
- 1 pound ground beef (or turkey, or chicken)
- 1 large yellow onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 6 cups chicken or beef broth
- Salt and black pepper to taste
For the Tamale Dumplings:
- 1 cup masa harina
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/3 cup lard, shortening, or vegetable oil
- 2/3 cup warm chicken or beef broth
For Garnish (Optional):
- Shredded cheddar cheese
- Sour cream or Mexican crema
- Chopped fresh cilantro
- Sliced jalapeños
- Avocado chunks
- Lime wedges
Tools You’ll Need
You don’t need anything fancy for this one.
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Mixing bowl
- Knife and cutting board
Pro Tips
After making this a bunch of times, I’ve learned a few things.
- Don’t Overmix the Dumplings. Mix the masa dough until it just comes together. If you work it too much, the dumplings can get tough instead of tender.
- Toast Your Spices. When you add the chili powder, cumin, and other spices to the pot with the veggies, let them cook for a minute until they smell fragrant. This little step wakes up the flavor in a big way.
- Use Warm Broth for the Masa. Using warm broth helps the fat mix into the masa harina easily. This makes a smoother, more consistent dough for your dumplings.
- Simmer, Don’t Boil. Once you drop the dumplings in, keep the soup at a gentle simmer. A rolling boil can break them apart before they have a chance to cook through.
How to Make Tamale Soup with Tamale Dumplings
Let’s get this soup on the stove.
Making the Soup Base
Step 1: Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain off any extra fat.
Step 2: Add the chopped onion and bell peppers to the pot. Cook for about 5 minutes, until they start to soften up.
Step 3: Stir in the minced garlic, chili powder, cumin, paprika, oregano, and cayenne. Cook for one minute until the spices are fragrant.
Step 4: Pour in the diced tomatoes, black beans, corn, and broth. Stir everything together and season with salt and pepper.
Step 5: Bring the soup to a simmer. Reduce the heat to low, cover, and let it cook for at least 20 minutes to let the flavors meld.
Making and Cooking the Dumplings
Step 1: While the soup simmers, make the dumpling dough. In a mixing bowl, whisk together the masa harina, baking powder, salt, and chili powder.
Step 2: Add the lard (or oil) and use your fingers to rub it into the dry ingredients until it looks like coarse crumbs.
Step 3: Pour in the warm broth and mix until a soft dough forms. Let it rest for a few minutes.
Step 4: Roll the dough into small balls, about 1-inch in size.
Step 5: Increase the heat of the soup back to a steady, gentle simmer. Carefully drop the dumplings into the soup one by one.
Step 6: Cover the pot and let the dumplings cook for 15-20 minutes. They will float to the top and be firm to the touch when done.
Step 7: Taste the soup and add more salt or pepper if it needs it. Serve hot with your favorite toppings.
| Dumpling Size | Approx. Cooking Time |
|---|---|
| 1/2-inch | 10-12 minutes |
| 1-inch | 15-20 minutes |
| 1.5-inch | 20-25 minutes |
Substitutions and Variations
Don’t have something on hand? No problem.
- Protein: Swap the ground beef for ground chicken, turkey, or pulled rotisserie chicken. For a meat-free version, add an extra can of beans.
- Beans: Pinto beans or kidney beans work just as well as black beans.
- Veggies: Feel free to add diced zucchini, carrots, or celery with the onions and peppers.
- Spice: If you don’t like heat, leave out the cayenne pepper. If you love it, add a diced jalapeño or a pinch of chipotle powder.
| Original | Good Swaps |
|---|---|
| Ground Beef | Ground Turkey, Chicken |
| Black Beans | Pinto Beans, Kidney |
| Chicken Broth | Veggie Broth, Beef |
Meal Pairing Suggestions
This soup is a full meal, but it plays well with others.
Serve it with a side of warm cornbread for dipping. A simple green salad with a lime vinaigrette is also a great way to add some freshness. And you can never go wrong with a bowl of tortilla chips.
Nutritional Info & Diet Swaps
A quick look at how to fit this into your diet.
This soup is packed with protein and fiber from the meat and beans.
To lower the fat, use lean ground turkey or chicken and swap the lard in the dumplings for vegetable oil. For a gluten-free meal, just be sure your masa harina is certified gluten-free.
| Diet Need | Ingredient Swap |
|---|---|
| Vegetarian | Omit meat, add beans |
| Lower Fat | Use ground turkey |
| Dairy-Free | Skip cheese/sour cream |
Leftovers and Storage
This soup is almost better the next day.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The dumplings will soak up some of the broth, but it will still be delicious.
You can also freeze it for up to 3 months. Thaw it in the fridge overnight and reheat gently on the stove.
Frequently Asked Questions
Q1. Can I make this soup in a slow cooker?
Ans: Yes. Brown the meat and sauté the veggies on the stove first, then transfer everything except the dumplings to the slow cooker. Cook on low for 4-6 hours. Add the dumplings in the last 30-45 minutes of cooking.
Q2. My dumplings fell apart. What did I do wrong?
Ans: This usually happens for two reasons. The dough might have been too wet, or the soup was boiling too hard. Make sure your dough is a soft, not sticky, ball. And keep the soup at a gentle simmer, not a rolling boil.
Q3. Can I use pre-made masa dough?
Ans: You can. If you can find prepared masa for tamales at a local market, you can use that to form the dumplings. It will save you a step.
Wrapping Up
This Tamale Soup is a game-changer for busy weeknights. You get all the comforting, rich flavors of a classic tamale without clearing your whole weekend schedule.
Give it a try and see how easy it is.
When you make it, drop a comment below and let me know how it turned out. I’d love to hear about any fun twists you added
