Tamale Soup with Dumplings (Print Version)
# Ingredients:
→ Soup
01 -
1 tablespoon olive oil
02 -
1 medium onion, chopped
03 -
3 cloves garlic, minced
04 -
1 green bell pepper, chopped
05 -
1 red bell pepper, chopped
06 -
1 teaspoon ground cumin
07 -
1/2 teaspoon smoked paprika
08 -
1/2 teaspoon chili powder
09 -
4 cups vegetable broth
10 -
1 (15 oz) can fire-roasted diced tomatoes
11 -
1 (15 oz) can black beans, drained and rinsed
12 -
1 cup frozen corn
13 -
Salt and pepper to taste
14 -
1/4 cup chopped fresh cilantro (optional)
15 -
Juice of 1 lime
→ Tamale Dumplings
16 -
1 cup masa harina
17 -
1/4 cup finely ground cornmeal
18 -
1 teaspoon baking powder
19 -
1/2 teaspoon salt
20 -
2 tablespoons refined coconut oil or vegan butter, melted
21 -
3/4 cup warm water (more as needed)
# Instructions:
01 -
In a large pot, heat olive oil over medium heat. Add onion and cook for 3-4 minutes until softened.
02 -
Stir in garlic, bell peppers, cumin, paprika, and chili powder. Cook another 2-3 minutes until fragrant.
03 -
Add the vegetable broth, diced tomatoes, black beans, and corn. Bring to a gentle boil. Season with salt and pepper.
04 -
In a bowl, combine masa harina, cornmeal, baking powder, and salt. Stir in melted coconut oil and warm water until a soft dough forms. Add more water if too dry.
05 -
Using wet hands, shape dough into small dumplings (about 1 inch wide).
06 -
Gently drop the dumplings into the simmering soup. Cover and simmer for 20 minutes, or until dumplings are cooked through and puffed.
07 -
Finish with lime juice and cilantro before serving.