Description
This hearty Tamale Soup with Tamale Dumplings combines tender chicken thighs, vibrant vegetables, and flavorful masa dumplings simmered in a rich tomato and chicken broth, creating a comforting and satisfying meal perfect for any day of the week.
Ingredients
Scale
Main Soup Ingredients
- 1 lb boneless chicken thighs
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 cup bell peppers, diced (any color)
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup corn kernels (fresh or frozen)
Dumplings
- 1 cup masa harina
- 2 tsp baking powder
- ¾ tsp salt
- ¾ cup vegetable broth
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté the chopped yellow onion until translucent and soft. Add minced garlic and diced bell peppers; cook for another 2-3 minutes until fragrant.
- Brown Chicken: Add boneless chicken thighs to the pot. Season with salt and pepper. Cook approximately five minutes per side until the chicken is browned but not fully cooked through.
- Add Liquids and Vegetables: Stir in the diced tomatoes with their juices, chicken broth, and corn kernels. Bring the mixture to a gentle simmer to combine flavors.
- Prepare Dumpling Dough: In a separate bowl, combine masa harina, baking powder, and salt. Gradually add vegetable broth, mixing until you form a soft dough consistency.
- Add Dumplings: Form small spoonful-sized dumplings from the masa dough and carefully drop them into the simmering soup. Cover the pot and let simmer for 10 minutes, allowing dumplings to cook through completely.
- Serve: Remove from heat and serve the soup hot, garnished with optional toppings such as fresh cilantro or slices of avocado as desired.
Notes
- Use boneless chicken thighs for juicier, more flavorful meat.
- If masa harina is unavailable, substitute with finely ground cornmeal as a last resort.
- Adjust salt and pepper according to taste preferences.
- Fresh corn kernels enhance the flavor but frozen works well too.
- Dumplings should be soft but firm enough to hold shape while cooking.
- Leftover soup keeps well in the refrigerator for up to 3 days.
