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Tamale Soup with Tamale Dumplings

Rustic tamale soup with masa dumplings in spiced broth
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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

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  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition

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