Description
A cozy and hearty Tamale Soup with fluffy tamale dumplings, perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- For the tamale dumplings:
- 1 cup cornmeal
- 1 cup self-rising flour
- 1 cup milk
- 2 tablespoons vegetable oil
- 1/2 teaspoon garlic powder
- 1 cup cheese (optional; use your favorite cheese for added flavor)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté until translucent, then add minced garlic and sauté for another minute.
- Stir in diced tomatoes and vegetable broth, followed by black beans and corn. Mix well.
- Add chili powder, cumin, salt, and pepper to the pot and let the soup simmer on low heat for 20-30 minutes.
- In a mixing bowl, whisk together cornmeal, self-rising flour, milk, vegetable oil, and garlic powder until smooth.
- Drop spoonfuls of the dumpling batter into the simmering soup and cover the pot. Let simmer for another 15-20 minutes to cook the dumplings.
- Serve the soup hot, garnished with cheese if desired, and enjoy!
Notes
Feel free to add seasonal vegetables, spicy ingredients, or proteins as desired for a personalized touch.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg