Tamale Soup with Tamale Dumplings

Name: Tamale Soup with Tamale Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 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; 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)

Isabella

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A cozy, satisfying Tex-Mex inspired soup, this Tamale Soup with Tamale Dumplings is a bowl of pure comfort. The warm spices, hearty veggies, and black beans come together in a flavorful broth, but the real highlight for me is the fluffy cornmeal dumplings that mimic the texture of a soft tamale. It’s a perfect one-pot meal for cooler nights or anytime I’m craving something wholesome and filling.

Why You’ll Love This Recipe

I love how this soup takes classic Tex-Mex ingredients and transforms them into a soul-warming experience. The tamale dumplings are the star here—they’re soft, savory, and soak up all the bold flavors of the broth. It’s also easy to make, totally vegetarian (and can be made vegan), and gluten-free friendly with a simple flour swap. Whether I’m feeding a crowd or just want leftovers for the next day, this one hits the spot every time.

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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

I start by heating olive oil in a large pot over medium heat. I sauté the onion and garlic until they’re soft and fragrant, which takes about 3 minutes.

Next, I add the chopped bell peppers and cook them for another 5 minutes until they’re tender.

I stir in the black beans, corn, diced tomatoes, and vegetable broth. Then, I season everything with chili powder, cumin, smoked paprika, salt, and pepper.

Once it starts simmering, I let the soup cook uncovered for 10 minutes to build up those deep, savory flavors.

While the soup simmers, I prepare the tamale dumplings. I whisk together the cornmeal, flour, baking powder, and salt in a medium bowl.

I stir in the olive oil and milk until a thick batter forms, and if I’m using cilantro, I fold it in now.

After that I gently drop spoonfuls of the dumpling batter into the simmering soup—this usually makes about 8 to 10 dumplings.

Then, I cover the pot and let them cook for 12–15 minutes until they’re puffed up and firm to the touch.

To serve, I like adding fresh cilantro, sliced avocado, or a squeeze of lime for a burst of brightness.

Servings and timing

This recipe makes 4 generous servings. It takes about 15 minutes to prep and 30 minutes to cook, so I’ve got a flavorful dinner on the table in just 45 minutes. Each serving is around 280 kcal.

Variations

Sometimes I like to change things up by adding shredded cooked chicken or chorizo for extra protein. For a spicier kick, I toss in some chopped jalapeños or a dash of hot sauce. If I want a creamy texture, I swirl in a bit of cashew cream or sour cream just before serving. And for an extra veggie boost, zucchini or spinach work beautifully in this soup.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm the soup gently on the stovetop over medium-low heat or microwave it in short bursts, stirring in between. The dumplings hold up surprisingly well, though I try not to overcook them during reheating so they stay nice and soft.

Related Recipes:

Hot Apple Dumplings

FAQs

How do I know when the tamale dumplings are done?

I check by gently pressing on a dumpling—if it feels firm and puffy, it’s ready. It usually takes 12–15 minutes of steaming in the covered pot.

Can I freeze this soup?

I can freeze the soup, but I prefer doing so without the dumplings since they can get a bit mushy after thawing. I just make fresh dumplings when I reheat the frozen soup.

What can I use instead of cornmeal for the dumplings?

Cornmeal gives the tamale-like texture, but if I’m out, I sometimes use masa harina for a more traditional flavor. Regular flour won’t have the same texture, though.

Is this recipe vegan?

Yes, if I use plant-based milk and avoid dairy toppings, the soup is completely vegan.

Can I make this in a slow cooker?

I can, though I’d recommend cooking the dumplings separately. I let the soup simmer in the slow cooker on low for 4–6 hours, then add the dumplings on the stovetop just before serving.

Conclusion

This Tamale Soup with Tamale Dumplings is everything I want in a cozy bowl of comfort—rich, spiced broth, hearty vegetables, and those soft, flavorful dumplings that steal the show. Whether I’m craving something satisfying on a chilly evening or just want a Tex-Mex twist on soup night, this recipe always delivers.

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