Tamale Soup with Tamale Dumplings
Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, diced
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup masa harina
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup vegetable shortening
3/4 cup warm water
Chopped cilantro for garnish
Lime wedges for serving
Directions:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and diced bell pepper, cooking for an additional 3-4 minutes until softened.
Add the diced tomatoes, vegetable broth, black beans, corn, cumin, chili powder, and season with salt and pepper. Bring the mixture to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld.
While the soup is simmering, prepare the tamale dumplings. In a mixing bowl, combine the masa harina, baking powder, and salt. Cut in the vegetable shortening until the mixture resembles coarse crumbs. Gradually add the warm water, mixing until a soft dough forms.
Once the soup has simmered, drop spoonfuls of the tamale dough into the simmering soup. Cover the pot and cook for an additional 15 minutes, or until the dumplings are cooked through.
Serve the soup hot, garnished with chopped cilantro and lime wedges on the side.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 320 kcal | Servings: 6 servings