Go Back
Delicious Tamale Soup topped with flavorful tamale dumplings.

Tamale Soup with Tamale Dumplings

A hearty, flavorful soup inspired by the taste of tamales — featuring tender masa dumplings simmered in a rich, spiced broth with vegetables and shredded chicken.
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • For the Soup:
  • 1 tbsp olive oil
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 red bell pepper diced
  • 1 jalapeño seeded and minced (optional)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 6 cups chicken broth
  • 1 15 oz / 425 g can diced tomatoes
  • 1 cup frozen corn
  • 2 cups cooked shredded chicken
  • Salt and pepper to taste
  • For the Tamale Dumplings:
  • 1 cup masa harina
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tbsp vegetable oil or melted butter
  • ½ cup chicken broth more if needed

Equipment

  • Large soup pot or Dutch oven
  • Mixing bowls
  • Measuring cups and spoons
  • Wooden spoon or ladle

Method
 

  1. Heat olive oil in a large soup pot over medium heat. Add onion, garlic, bell pepper, and jalapeño. Sauté 3–4 minutes until softened.
  2. Stir in cumin and chili powder; cook for 30 seconds until fragrant.
  3. Add chicken broth, diced tomatoes, corn, and shredded chicken. Bring to a gentle simmer.
  4. In a mixing bowl, combine masa harina, baking powder, salt, and oil. Gradually stir in chicken broth until a soft dough forms.
  5. Roll dough into small balls (about 1 inch) to form dumplings.
  6. Drop dumplings gently into the simmering soup. Cover and cook for 15–20 minutes, or until dumplings are cooked through and fluffy.
  7. Taste and adjust seasoning before serving.

Notes

For a smokier flavor, add ½ tsp smoked paprika to the soup base.
Dumplings can be made ahead and stored in the fridge for up to 24 hours before cooking.
Garnish with fresh cilantro, avocado, or shredded cheese for extra flavor.