There’s something magical about a bowl of soup that feels like a warm hug from the inside out. For me, that feeling is perfectly captured in a steaming bowl of Tamale Soup with Tamale Dumplings. It’s a dish that wraps the soulful, spiced comfort of a classic tamale into a spoonable, brothy form, complete with fluffy masa dumplings that soak up all the rich, savory flavors. I first fell for this concept at a little family-run spot during a rainy autumn trip, where the aroma alone was enough to stop me in my tracks. I knew I had to recreate that magic at home—a version that’s forgiving, flexible, and deeply satisfying, whether you’re new to Mexican cooking or a seasoned pro looking for a fresh twist on tradition.
This Tamale Soup with Tamale Dumplings recipe is my answer to that craving. It brings together tender chicken, a broth infused with smoky chiles and warm spices, and soft, pillowy dumplings made from masa harina. It’s a one-pot wonder that feels celebratory but is simple enough for a cozy weeknight. Think of it as a deconstructed tamale, but in soup form—every bite is a little reminder that comfort food doesn’t have to be complicated to be incredible. If you love a rich, brothy base with hearty additions, you’ll also adore our Mexican Beef Soup (Caldo de Res), which shares the same soul-warming qualities.
Table of Contents
Ingredients for Tamale Soup with Tamale Dumplings
Tamale Soup with Tamale Dumplings starts with a thoughtful lineup of ingredients that build layers of flavor. Here’s what you’ll need:
For the Soup Base:
- 1 tablespoon olive oil or avocado oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 4 cups chicken broth, low-sodium preferred
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (4-ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
For the Tamale Dumplings:
- 1 cup masa harina
- 1/3 cup all-purpose flour (or gluten-free 1:1 flour blend)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, cold and cubed (or solid coconut oil for dairy-free)
- 1/2 cup warm water or broth, plus more if needed
Optional Toppings & Add-ins:
- Fresh cilantro, chopped
- Sliced avocado
- A squeeze of lime juice
- Shredded Monterey Jack or cotija cheese
- A dollop of sour cream or Mexican crema
Ingredient Swaps & Tips:
- No chicken? Use shredded rotisserie chicken to save time, or try ground turkey or beef.
- For a vegetarian version, swap chicken for black beans or pinto beans and use vegetable broth.
- If you can’t find masa harina, cornmeal can work in a pinch, but the texture will be denser.
Timing for Tamale Soup with Tamale Dumplings
– Prep time: 15 minutes
– Cook time: 30 minutes
– Total time: 45 minutes
This recipe comes together about 30% faster than making traditional tamales from scratch, but delivers all the same cozy, spiced goodness.
Step-by-Step Instructions for Tamale Soup with Tamale Dumplings
Making this soup is a straightforward process that fills your kitchen with the most incredible aroma. Follow these steps for a foolproof result.
Step 1: Build the Soup Base
Heat the oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the chicken pieces and cook until lightly browned on all sides. This step builds a flavorful foundation—don’t rush it!
Step 2: Simmer the Broth
Pour in the chicken broth, diced tomatoes (with their juices), and green chiles. Stir in the cumin, chili powder, oregano, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to meld together. If you’re short on time, you can use pre-cooked chicken and simmer for just 5–7 minutes.
Step 3: Prepare the Masa Dumplings
While the soup simmers, make the dumpling dough. In a medium bowl, whisk together the masa harina, flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the warm water, stirring until a soft dough forms. It should hold together without being sticky. If it feels too dry, add another tablespoon of water.
Step 4: Cook the Dumplings in the Soup
Using a small cookie scoop or two spoons, drop tablespoon-sized portions of the dumpling dough directly into the simmering soup. Space them out so they have room to expand. Cover the pot and let the dumplings cook for 10–12 minutes. They will float to the top when done and have a soft, cooked-through texture. Avoid lifting the lid during this time—the steam is essential for cooking the dumplings evenly.
Step 5: Adjust Seasoning and Serve
Taste the soup and adjust salt or spices as needed. Ladle the Tamale Soup with Tamale Dumplings into bowls and top with your favorite garnishes. A squeeze of fresh lime juice just before serving brightens the entire dish.
Nutritional Information for Tamale Soup with Tamale Dumplings
Per serving (approximately 1 1/2 cups):
– Calories: 320
– Protein: 22g
– Carbohydrates: 28g
– Fat: 12g
– Fiber: 4g
This soup is a good source of protein from the chicken and offers a balance of complex carbs from the masa dumplings. The spices, like cumin and chili powder, not only add depth but also contain antioxidants.
Equipment Needed for Tamale Soup with Tamale Dumplings
– Large Dutch oven or soup pot with lid
– Mixing bowls
– Whisk and wooden spoon
– Measuring cups and spoons
– Pastry cutter or fork (for cutting butter into the dumpling dough)
– Cookie scoop or two spoons (for forming dumplings)
Why You’ll Love This Recipe
– Comfort in a Bowl: This soup wraps you in warmth with its rich broth and soft, masa-based dumplings.
– One-Pot Wonder: Easy cleanup means more time to enjoy your meal and less time scrubbing pots.
– Flexible & Forgiving: The recipe adapts easily to dietary needs or what you have on hand.
– Family-Friendly Flavor: Mildly spiced and loaded with texture, it’s a hit with both kids and adults.
– Feels Fancy, Made Simple: It looks and tastes like something from a restaurant, but comes together in under an hour.
Healthier Alternatives for Tamale Soup with Tamale Dumplings
This recipe is wonderfully adaptable if you’re looking for lighter or diet-specific options.
- Gluten-Free: Use a certified gluten-free 1:1 flour blend in the dumplings and double-check that your broth and canned goods are gluten-free.
- Lower-Carb: Reduce the amount of masa harina in the dumplings by half and add an extra 1/4 cup of almond flour. You can also increase the chicken and add low-carb veggies like zucchini or cauliflower.
- Dairy-Free: Replace the butter in the dumplings with solid coconut oil or vegan butter.
- Higher-Protein: Add an extra 1/2 pound of chicken or stir in a can of rinsed white beans during the last 5 minutes of simmering.
For another protein-packed, Mexican-inspired meal, try our Crockpot White Chicken Chili, which is creamy, satisfying, and just as easy to customize.
Serving Suggestions for Tamale Soup with Tamale Dumplings
This soup is a complete meal on its own, but a few thoughtful additions can turn it into a feast.
- Toppings Bar: Set out bowls of diced avocado, fresh cilantro, lime wedges, shredded cheese, and crema so everyone can customize their bowl.
- Side Salads: A simple green salad with a lime vinaigrette or a crunchy slaw balances the soup’s richness.
- Warm Tortillas: Serve with warm corn or flour tortillas for dipping and scooping.
- For a Crowd: Double the recipe and keep it warm in a slow cooker for potlucks or game day.
If you enjoy soups with a similar cozy, dumpling-filled appeal, our Creamy Chicken Gnocchi Soup offers an Italian twist on the same comforting concept.
Common Mistakes to Avoid
– Overmixing the Dumpling Dough: Stir just until the dough comes together. Overworking it can make the dumplings tough.
– Boiling the Soup After Adding Dumplings: A gentle simmer is key. A rolling boil can cause the dumplings to break apart.
– Skipping the Resting Time for the Soup: Letting the soup simmer for at least 15 minutes before adding dumplings allows the flavors to develop fully.
– Crowding the Dumplings: Drop them in with a little space between each so they cook evenly and don’t stick together.
Storing Tips for Tamale Soup with Tamale Dumplings
This soup stores beautifully, though the dumplings are best enjoyed fresh.
- Refrigerator: Cool the soup completely and store in an airtight container for up to 3 days. The dumplings will soften further upon reheating, but the flavor will still be wonderful.
- Freezer: For best results, freeze the soup base without the dumplings. The dumplings don’t freeze well as they can become mushy. Freeze the base for up to 3 months. Thaw in the refrigerator overnight, reheat on the stove, and make a fresh batch of dumplings to add in.
- Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened, add a splash of broth or water to loosen it.
Conclusion
Tamale Soup with Tamale Dumplings is more than just a meal—it’s a bowl of comfort that brings together the heart of Mexican home cooking with the simplicity of a weeknight soup. Whether you’re craving something new for dinner or want to impress guests with minimal effort, this recipe delivers on flavor, texture, and pure coziness. I hope it becomes a regular in your rotation, just like it has in mine.
If you give it a try, I’d love to hear how it turned out! Leave a comment below or share your creation with me on Pinterest by tagging @Stacksipsnack. And if you’re looking for more soups to warm your soul, don’t miss our Velvety Chicken Tortilla Soup or our Chile Relleno Soup—both are packed with the same vibrant, comforting flavors.
FAQs about Tamale Soup with Tamale Dumplings
What is Tamale Soup with Tamale Dumplings?
Tamale Soup with Tamale Dumplings is a hearty Mexican-inspired dish where a flavorful, often chili-spiced, broth is laden with tender, masa-based dumplings. These dumplings replicate the texture and flavor of traditional tamales but are simmered directly in the soup, offering a unique, comforting, and filling meal.
How are tamale dumplings made for soup?
Tamale dumplings are typically made from a masa dough (corn dough) similar to that used for traditional tamales, often enriched with broth or lard/shortening. Instead of being spread on a corn husk and steamed, small balls or free-form shapes of the masa dough are dropped directly into the simmering soup, where they cook through and become tender.
Can I use pre-made tamales to make this soup?
Yes, you can absolutely use pre-made tamales, especially leftover ones, to create a delicious tamale soup. Simply remove the tamale filling and masa from their husks, break them into pieces, and add them to your simmering broth towards the end of cooking to warm through and infuse their flavor. This is a great way to repurpose leftovers.
What ingredients are typically in Tamale Soup?
Beyond the masa dumplings, Tamale Soup usually features a rich broth (chicken or vegetable) seasoned with a blend of Mexican spices like cumin, chili powder, and oregano. Common additions include shredded chicken or pork, corn, black beans, diced tomatoes, onions, and garlic, creating a robust and flavorful base.
What can I serve alongside Tamale Soup with Tamale Dumplings?
Tamale Soup with Tamale Dumplings is quite substantial on its own. However, complementary sides include fresh cilantro, diced avocado, a dollop of sour cream or Greek yogurt, a squeeze of lime juice, a sprinkle of cotija cheese, or a side of warm corn tortillas or a simple green salad to balance the richness.
How do you store and reheat Tamale Soup with Tamale Dumplings?
Store leftover Tamale Soup with Tamale Dumplings in an airtight container in the refrigerator for 3-4 days. To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally, or in the microwave. If the soup has thickened, you may need to add a splash of broth or water to reach your desired consistency. Freezing is also an option for up to 2-3 months.

Tamale Soup with Tamale Dumplings
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
This comforting Tamale Soup with Tamale Dumplings brings all the soulful flavors of traditional tamales in an easy, spoonable form. Tender chicken simmers in a rich, spiced broth with fluffy masa dumplings that soak up all the savory goodness.
Ingredients
- For the Soup Base:
- 1 tablespoon olive oil or avocado oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 4 cups chicken broth, low-sodium preferred
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (4-ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- For the Tamale Dumplings:
- 1 cup masa harina
- 1/3 cup all-purpose flour (or gluten-free 1:1 flour blend)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, cold and cubed (or solid coconut oil for dairy-free)
- 1/2 cup warm water or broth, plus more if needed
- Optional Toppings:
- Fresh cilantro, chopped
- Sliced avocado
- A squeeze of lime juice
- Shredded Monterey Jack or cotija cheese
- A dollop of sour cream or Mexican crema
Instructions
- Build the Soup Base: Heat oil in a large Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant. Add chicken pieces and cook until lightly browned on all sides.
- Simmer the Broth: Pour in chicken broth, diced tomatoes with juices, and green chiles. Stir in cumin, chili powder, oregano, salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
- Prepare the Masa Dumplings: While soup simmers, make the dumpling dough. In a medium bowl, whisk together masa harina, flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add warm water, stirring until a soft dough forms.
- Cook the Dumplings in the Soup: Using a small cookie scoop or two spoons, drop tablespoon-sized portions of dumpling dough directly into the simmering soup. Space them out so they have room to expand. Cover the pot and let dumplings cook for 10–12 minutes until they float to the top.
- Adjust Seasoning and Serve: Taste the soup and adjust salt or spices as needed. Ladle into bowls and top with your favorite garnishes like fresh cilantro, avocado, and a squeeze of lime juice.
Notes
For a vegetarian version, swap chicken for black beans and use vegetable broth. The dumplings are best enjoyed fresh but the soup base freezes well for up to 3 months. Avoid lifting the lid while dumplings cook to ensure they steam properly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
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