You ever get that deep, soul-level craving for a tamale? That soft, corn-y masa and rich, savory filling? Yeah, me too. But then reality hits, and I remember that making real tamales is an all-day project I just don’t have time for.
This recipe is the answer. It’s all that tamale flavor you love, but it’s packed into a cozy, easy-to-make soup with fluffy little tamale dumplings floating on top. I’m going to walk you through exactly how to make it, and trust me, your family is going to ask for this one again and again. It’s our little secret for getting that tamale fix in under an hour.
What You’ll Need
Let’s get our ingredients lined up. I find it’s way less stressful to just pull everything out onto the counter before you even think about turning on the stove. We’ll break it down into three parts: the soup itself, those amazing little dumplings, and all the fun stuff to put on top.
For the Delicious Soup Base
This is the heart of the dish. It’s got a little warmth to it, but it’s not crazy spicy. It’s just packed with flavor.
| Ingredient | Amount |
|---|---|
| Olive oil | 2 tbsp |
| Yellow onion, chopped | 1 large |
| Garlic, minced | 4 cloves |
| Chicken broth | 8 cups |
| Diced tomatoes | 1 (15-oz) can |
| Cooked chicken, shredded | 3 cups |
| Chipotle peppers in adobo | 2 peppers + 1 tbsp sauce |
| Chili powder | 2 tbsp |
| Ground cumin | 1 tbsp |
| Dried oregano | 1 tsp |
| Salt | 1 ½ tsp |
| Black pepper | ½ tsp |
For the Fluffy Tamale Dumplings
This is where the magic happens. Don’t be scared of making dumplings; these are so simple. The key is using masa harina—it’s not the same as cornmeal, so don’t even think about swapping it!
| Ingredient | Amount |
|---|---|
| Masa harina (I like Maseca) | 1 ½ cups |
| Baking powder | 1 ½ tsp |
| Salt | ¾ tsp |
| Lard or vegetable shortening | ⅓ cup, melted |
| Warm chicken broth | 1 ¼ cups |
For the Toppings (The Best Part!)
Don’t skip the toppings. They take the soup from great to absolutely fantastic. Get creative here if you want.
| Ingredient | Amount |
|---|---|
| Fresh cilantro, chopped | ½ cup |
| Cotija cheese, crumbled | ½ cup |
| Avocado, diced | 1 large |
| Sour cream or Mexican crema | For dolloping |
| Lime wedges | For squeezing |
The Tools for the Job
You don’t need anything fancy for this recipe, which is one of the reasons I love it. You probably have all this stuff in your kitchen right now.
- A big pot or Dutch oven: Something heavy on the bottom is best because it helps keep things from burning. At least 6 quarts.
- A medium mixing bowl: This will be for mixing up our dumpling dough.
- A small bowl: Just for melting the lard or shortening.
- Whisk: For getting the dry ingredients for the dumplings all mixed up.
- Spatula or wooden spoon: For stirring the soup.
- Measuring cups and spoons: The usual suspects.
- A small spoon or cookie scoop: This is my secret for getting perfectly sized dumplings without getting my hands messy.
Pro Tips for Perfect Tamale Soup
I’ve made this soup more times than I can count, and I’ve learned a few things the hard way. Here are some tips so you can get it right the first time.
- Don’t Boil Your Dumplings! This is the most important rule. If you drop the dumplings into rapidly boiling soup, they can break apart. You want a gentle, happy little simmer. Just a few bubbles breaking the surface here and there. This lets them cook through and get fluffy without disintegrating into a corny mush.
- Masa Harina is a Must. I mentioned it before, but it’s worth saying again. Cornmeal will not work here. Masa harina is corn that’s been treated with limewater, and it has a totally unique flavor and texture that is essential for that tamale taste. You can find it in the international aisle of almost any grocery store.
- Taste the Soup Before You Add Dumplings. The dumplings will soak up the broth like little sponges. Once they’re in, it’s a lot harder to adjust the seasoning of the soup. So, get the soup base tasting exactly how you want it—check the salt, the spice level, everything—before you start dropping in that dough.
- Let the Dough Rest. Just giving the masa dough five little minutes to sit after you mix it does wonders. It lets the masa harina fully absorb the liquid, making the dough easier to handle and the final dumplings more tender. It’s a small step that makes a big difference.
Let’s Get Cooking: Step-by-Step
Alright, let’s do this. I’ll break it down into two main parts: making the soup base, then making and cooking the dumplings.
Part 1: Building That Flavorful Soup Base
Step 1: Heat the olive oil in your big pot over medium heat. You want it shimmering but not smoking.
Step 2: Add the chopped onion and cook, stirring every so often, until it gets soft and a little see-through. This usually takes about 5-7 minutes.
Step 3: Toss in the minced garlic and cook for just one more minute until you can really smell it. Be careful here—burnt garlic is a flavor nobody wants.
Step 4: Add the chili powder, cumin, and oregano. Stir it all together and let it cook for about 30 seconds. This wakes up the spices and makes your whole kitchen smell amazing.
Step 5: Pour in the 8 cups of chicken broth, scraping up any little browned bits from the bottom of the pot. Those bits are pure flavor.
Step 6: Add the can of diced tomatoes (with their juice), the shredded chicken, the chopped chipotle peppers and that spoonful of adobo sauce, the salt, and the pepper. Give it all a good stir.
Step 7: Bring the soup to a simmer. Once it’s bubbling gently, turn the heat down to low, cover the pot, and let it do its thing for at least 20 minutes. This gives all those flavors a chance to get to know each other.
Part 2: Making and Cooking the Tamale Dumplings
Step 1: While the soup is simmering, grab your medium mixing bowl. Add the masa harina, baking powder, and salt. Whisk them together so everything is evenly mixed.
Step 2: Pour in the melted lard (or shortening) and the warm chicken broth. Mix with a spatula until it just comes together into a soft, slightly sticky dough. (Don’t overmix it, or your dumplings will be tough!).
Step 3: Cover the bowl and let the dough rest for 5 minutes. Go check on your soup or just stare out the window for a bit.
Step 4: Now for the fun part. Turn the heat under your soup up just a little to keep it at a steady, gentle simmer. Use a small spoon or a cookie scoop to drop spoonfuls of the dough into the simmering soup. Try to make them all about the same size, around a tablespoon each.
Step 5: Once all the dumplings are in the pot, put the lid back on. Let them cook in the simmering soup for 10-12 minutes. They’ll puff up and float to the top when they’re done. (Don’t be tempted to peek too early!).
Step 6: That’s it! Ladle the soup and a few dumplings into bowls. Now go wild with the toppings—cilantro, cheese, avocado, a squeeze of lime, a dollop of sour cream.
Substitutions and Fun Variations
One of the best things about soup is you can totally make it your own.
- Protein Swap: Don’t have cooked chicken? Use shredded pork carnitas, ground beef (brown it with the onions), or leave the meat out entirely and add a can of black beans or pinto beans at the end for a vegetarian version. If you go vegetarian, use vegetable broth instead of chicken broth.
- Spice It Up (or Down): The chipotle peppers bring a smoky heat. If you love spice, add another pepper. If you’re cooking for kids or just don’t like heat, use only one pepper or just a spoonful of the adobo sauce without any peppers.
- For the Dumplings: While lard is traditional and gives an amazing flavor, vegetable shortening works just fine. You could even use melted butter in a pinch, though the flavor will be a little different.
Tips for Leftovers and Storage
This soup is almost better the next day, seriously. The flavors get even deeper.
Store any leftovers in an airtight container in the fridge for up to 4 days. The dumplings will get a little softer and absorb more of the broth, which I personally think is delicious.
To reheat, just warm it up gently in a pot on the stove over medium-low heat. You can also use the microwave, but I find the stovetop does a better job of heating everything evenly without making the dumplings rubbery.
Frequently Asked Questions
Q1. My dumplings were mushy! What went wrong?
Ans: This usually happens for two reasons: the soup was boiling too hard, or the dough was too wet. Make sure you’re using a gentle simmer and that your dough is soft but not watery.
Q2. Can I freeze this soup?
Ans: Yes and no. The soup base freezes beautifully for up to 3 months. But the dumplings don’t hold up well in the freezer; their texture gets weird. I recommend freezing the soup base without the dumplings, then making a fresh batch of dumplings when you reheat it.
Q3. I can’t find Cotija cheese. What else can I use?
Ans: No problem! Feta is a great substitute because it has that similar salty, crumbly texture. A shredded Monterey Jack or even a sharp cheddar would also be delicious.
Q4. Can I make the dumpling dough ahead of time?
Ans: You can, but only by an hour or two. Keep it covered in the fridge. Any longer than that and it can start to dry out, even when covered. They are so fast to mix up, it’s usually best to just make them right before you cook them.
Wrapping Up
So there you have it. A big, comforting bowl of tamale soup that tastes like it took all day to make, but really came together in no time. It’s the perfect weeknight meal when you want something that feels special without all the stress.
Now it’s your turn. I’d love to hear how it goes when you make this. Did you swap out any ingredients? Did you discover a new favorite topping? Leave a comment below and let me know. Happy cooking
