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To make Tamale Dumpling Soup, gather these main items: - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 jalapeño, seeded and diced - 4 cups vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 can (14.5 oz) diced tomatoes with green chilies - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup masa harina (corn flour) - 1/2 teaspoon baking powder - 1/3 cup vegetable shortening - 3/4 cup vegetable broth (for dumplings) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) You can make the soup even better with these toppings: - Fresh cilantro, chopped - Lime wedges - Sliced avocado - Crumbled queso fresco - Sour cream If you can't find some ingredients, try these swaps: - Use canola oil instead of olive oil. - Swap black beans with pinto beans or kidney beans. - Replace masa harina with cornmeal or all-purpose flour for a different texture. - Use vegetable broth with chicken broth for added flavor. - If you want spice, add another jalapeño or some cayenne pepper. These choices keep your soup tasty without losing its heartiness. Enjoy your cooking adventure! {{ingredient_image_1}} Start by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté it for 3 to 4 minutes. You want the onion to turn translucent. Next, stir in the minced garlic and diced jalapeño. Cook them for 1 to 2 minutes until you smell the lovely aroma. Now, pour in the vegetable broth. Add the rinsed black beans and the diced tomatoes, including their juices. Season this mixture with cumin, smoked paprika, salt, and pepper. Bring it all to a gentle simmer. Let it cook for 10 to 15 minutes to blend those great flavors. While the soup base simmers, it’s time to prepare the dumplings. In a mixing bowl, combine the masa harina and baking powder. Add the vegetable shortening and mix until it looks crumbly. Gradually pour in the 3/4 cup of vegetable broth. Knead the mix until you have a soft dough. Now, using your hands, roll the dough into small balls, about the size of a golf ball. Once the soup is simmering, carefully drop the dumpling balls into the pot. Cover it and cook for 15 minutes. This will allow the dumplings to cook through. After cooking, taste the soup and adjust the seasoning if needed. Serve the soup hot, garnished with fresh chopped cilantro and lime wedges on the side. This adds a bright touch to each bowl and makes it irresistible! To boost the flavor of your Tamale Dumpling Soup, use fresh ingredients. Start with a good base by sautéing the onion in olive oil. This builds a nice, fragrant foundation. Adding garlic and jalapeño adds depth and heat. Don’t rush this step; let the onion become soft and sweet. Toss in spices like cumin and smoked paprika. They bring warmth and richness to the soup. Taste as you go, and adjust with salt and pepper. For perfect dumplings, use masa harina as your main flour. This gives them a nice, corn flavor. Mix the masa harina with baking powder to help them rise. When adding vegetable shortening, mix until the dough looks crumbly. Gradually add vegetable broth. This helps create a soft, moist dough. Don't over-knead; just enough to combine is best. Roll the dough into golf ball-sized pieces. This helps them cook evenly in the soup. Store leftover soup in an airtight container. It keeps in the fridge for about three days. The dumplings may absorb some broth, so add a splash of broth when reheating. For longer storage, freeze the soup without dumplings. This way, the dumplings stay fresh. Thaw overnight in the fridge before reheating. When ready to eat, cook fresh dumplings in the reheated soup for the best texture. Pro Tips Fresh Ingredients: Using fresh, high-quality ingredients will significantly enhance the flavor of your soup. Opt for fresh herbs and organic vegetables when possible. Adjusting Spice Levels: If you prefer a milder soup, be sure to remove all seeds from the jalapeño and consider using less or omitting it altogether. Dumpling Consistency: Ensure your dumpling dough is soft but not sticky. If it's too dry, add a little more broth; if too wet, sprinkle in a bit more masa harina. Garnish for Flavor: Don't skip the cilantro and lime wedges! They add brightness and balance to the rich flavors of the soup. {{image_2}} You can add protein to your tamale dumpling soup in many ways. Chicken, beef, or shrimp work well. For chicken, use shredded rotisserie chicken. It saves time and adds great flavor. If you prefer beef, ground beef or steak cubes also fit nicely. Just brown the beef before adding it to the soup. For a seafood twist, add tender shrimp. Toss them in during the last few minutes of cooking. They cook quickly and keep their sweet taste. This soup can easily become vegetarian or vegan. Start by swapping the vegetable broth for a homemade version. Use water and add more spices for depth. Instead of adding meat, boost your soup with more beans. Chickpeas or lentils add protein and texture. You can also mix in extra veggies like zucchini or bell peppers. These not only add color but also make the soup more filling. The spice level of your tamale dumpling soup can change its character. For a mild version, skip the jalapeño or use less. You can also remove the seeds for less heat. To keep some flavor, add sweet bell peppers. If you enjoy heat, increase the jalapeño or add diced serrano peppers. You can also sprinkle in cayenne or hot sauce to taste. Just remember to adjust slowly, so you achieve the right heat for you. To keep your tamale dumpling soup fresh, store it in an airtight container. Make sure the soup has cooled down before sealing it. This helps prevent moisture buildup. Place the container in the fridge if you plan to eat it within a few days. It will last for about 3 to 4 days. Always label your container with the date. This way, you know when to use it. When you're ready to enjoy leftovers, take the soup out of the fridge. Pour it into a pot and heat it on medium. Stir it gently to avoid burning. If the soup seems thick, add a splash of vegetable broth. Heat until the soup is hot throughout, about 5 to 10 minutes. You can also microwave it in a bowl, but cover it with a microwave-safe lid. Heat it in 1-minute intervals, stirring in between. If you want to save some soup for later, freezing is a great option. Let the soup cool completely before freezing. Pour it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze it for up to 3 months. When ready to eat, thaw it in the fridge overnight or use the microwave. Reheat it on the stove as mentioned above. Enjoy that hearty flavor anytime! Tamale Dumpling Soup is a warm and tasty dish. It blends rich flavors from Mexico. You enjoy a savory broth filled with black beans and tomatoes. The highlight is the fluffy dumplings made from masa harina. These dumplings soak up the broth, making every bite delicious. It’s a hearty meal, perfect for chilly days. Making dumplings from scratch is simple. First, mix masa harina and baking powder in a bowl. Then, add vegetable shortening and mix until it looks crumbly. Gradually pour in 3/4 cup of vegetable broth. Knead the mix until it forms a soft dough. Roll the dough into small balls, about the size of a golf ball. These will cook perfectly in the soup. Yes, you can make this soup ahead of time. The soup base can stay in the fridge for up to three days. Just reheat it on the stove. It’s best to add the dumplings fresh. If you add them early, they may become too soft. Prepare the dumplings right before serving for the best texture. This blog post covered the key ingredients for Tamale Dumpling Soup, easy steps to make it, and tips for the best flavor. You learned about ingredient swaps and variations, too. For a tasty meal, follow the steps carefully. Don’t forget to store extras properly. Making this dish is fun and rewarding. Enjoy each bowl of comforting soup!

Tamale Dumpling Soup

A hearty and flavorful soup featuring tamale-style dumplings, black beans, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño seeded and diced
  • 4 cups vegetable broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup masa harina (corn flour)
  • 1 teaspoon baking powder
  • 1 3/4 cup vegetable broth (for dumplings)
  • 1 1/3 cup vegetable shortening
  • 1 bunch fresh cilantro, chopped (for garnish)
  • as needed lime wedges (for serving)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
  • Stir in the minced garlic and diced jalapeño, cooking for an additional 1-2 minutes until fragrant.
  • Pour in the vegetable broth, then add the black beans and diced tomatoes with their juices.
  • Season the mixture with cumin, smoked paprika, salt, and pepper. Bring to a gentle simmer and allow it to cook for 10-15 minutes.
  • Meanwhile, prepare the dumplings. In a mixing bowl, combine the masa harina and baking powder.
  • Add the vegetable shortening and mix until crumbly. Gradually add the 3/4 cup of vegetable broth and knead until a soft dough forms.
  • Using your hands, roll the dough into small balls (about the size of a golf ball).
  • Once the soup is simmering, carefully drop the dumpling balls into the pot. Cover and cook for 15 minutes or until the dumplings are cooked through.
  • Taste and adjust seasoning, if necessary.
  • Serve the soup hot, garnished with fresh cilantro and lime wedges on the side.

Notes

Adjust seasoning to taste and serve with lime wedges for extra flavor.
Keyword dumplings, Mexican, soup, vegetarian