Tamale Soup with Tamale Dumplings
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, diced
1 jalapeño, minced (optional)
4 cups chicken or vegetable broth
1 can (15 oz) diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup corn (fresh or frozen)
1 batch of tamale dough (see below for ingredients)
For the Tamale Dough:
2 cups masa harina
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable shortening
1 1/4 cups chicken broth
Directions:
In a large pot, heat olive oil over medium heat. Add the onion, garlic, bell pepper, and jalapeño, sautéing until softened.
Pour in the chicken or vegetable broth, diced tomatoes, black beans, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce to a simmer for 15 minutes.
For the tamale dumplings, mix masa harina, baking powder, and salt in a bowl. Cut in the vegetable shortening until crumbly. Stir in the chicken broth until a dough forms.
Drop spoonfuls of tamale dough into the simmering soup. Cover and cook for 15 minutes, until dumplings are cooked through.
Stir in corn and simmer for another 5 minutes. Adjust seasoning as needed before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 300 kcal | Servings: 6 servings