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)

Description

This cozy and satisfying Tamale Soup with Tamale Dumplings is the ultimate Tex-Mex comfort food. Packed with hearty black beans, sweet corn, and warm spices, it features fluffy cornmeal dumplings that taste just like tamales. Perfect for vegetarian, gluten-free, or even vegan diets, this one-pot meal is a weeknight winner and cold-weather favorite.

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)

Instructions

Heat olive oil in a large pot over medium heat. Sauté onion and garlic for about 3 minutes, until softened.
Add bell peppers and cook for another 5 minutes.
Stir in black beans, corn, diced tomatoes, and vegetable broth.
Season with chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer and cook uncovered for 10 minutes.
Meanwhile, make the dumplings: In a bowl, whisk together cornmeal, flour, baking powder, and salt.
Stir in olive oil and milk to form a thick batter. Fold in cilantro if using.
Drop spoonfuls of dumpling batter into the simmering soup (makes 8–10 dumplings).
Cover the pot and cook for 12–15 minutes, until dumplings are puffed and firm to the touch.
Serve warm with optional toppings like fresh cilantro, avocado slices, or lime wedges.

Notes

To make it vegan, use plant-based milk and skip any dairy toppings.

Swap cornmeal with masa harina for a traditional tamale flavor.

Add jalapeños or hot sauce for extra heat.

Stir in sour cream or cashew cream for a creamier finish.

Dumplings can be made gluten-free with a GF flour blend.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup, Main Course
Method: Stovetop
Cuisine: Tex-Mex, American

Nutrition

Serving Size: 4 servings
Calories: 280 kcal