Last Updated on August 29, 2025 by Casia Valdés
The aroma of simmering tomatoes and masa will always transport me back to cozy family dinners and the laughter of Sunday gatherings. There’s something incredibly nostalgic about tamales—their warm, corn‑dough exterior wrapped around rich fillings, cooked low and slow until perfectly tender. Now imagine that comforting flavor transformed into a hearty soup, with bite‑sized tamal pieces (or masa dumplings) floating like little portals of joy in a rich, tomatoey broth. That’s what Tamale Soup with Tamale Dumplings brings to your table: a heartwarming, unpretentious dish that captures the essence of tamales in every spoonful, perfect for chilly evenings or casual get‑togethers.
This recipe isn’t just about the nostalgia—it’s about versatility, ease, and flavor. You can use canned tamales in sauce or repurpose homemade versions with enchilada sauce. The soup base is a vibrant mix of tomatoes, hominy, beans, and aromatics that’s both robust and deeply comforting. Optional dumplings made from masa harina, cheese, and broth add a special twist—think savory tamal bites floating in a cozy broth. Whether you’re feeding a crowd or making a solo bowl of comfort, this soup is as hearty as it is flavorful.
Table of Contents
Why You’ll Love This Recipe
-
Soul-satisfying flavor: Like a bowl of tamales without the wrapping.
-
Customizable: Use what you have on hand—from canned tamales to fresh roasted ones.
-
One-pot simplicity: Minimal prep, maximum comfort.
-
Crowd-pleaser: Easily doubled for gatherings or kept simple for weeknight meals.
-
Optional dumplings: Masa dumplings add texture and make the soup extra special.
Ingredients (Serves 6–8)
Tamale Soup
-
1 lb ground beef
-
1 cup chopped onion
-
1 cup chopped green pepper
-
1 (28 oz) can stewed tomatoes
-
1 (14 oz) can Rotel tomatoes
-
1 (14 oz) can pinto beans, undrained
-
1 (14 oz) can corn, drained
-
1 (14 oz) can beef broth
-
2 (15 oz) cans beef tamales in chili sauce OR 3–4 homemade tamales plus a 10 oz can enchilada sauce
-
1 can white hominy, drained
-
Cumin, to taste (optional)
-
Cilantro, to taste (optional)
-
Grated cheese for topping
-
Cilantro for garnish
Tamale Dumplings (Optional)
-
1 cup masa harina
-
½ cup shredded cheese
-
½ cup chicken broth, divided
-
3 tablespoons oil
Instructions
Prepare the Tamale Soup
Remove paper wrappings from tamales and cut into 1-inch pieces, keeping the sauce for later. In a large pot or Dutch oven, cook ground beef with chopped onion and green pepper over medium heat until fully cooked. Drain excess fat.
Add stewed tomatoes, Rotel, hominy, beans with their liquid, corn, and beef broth. Stir well and let simmer, uncovered, for about 20 minutes to meld flavors.
Add tamale pieces and ½ cup of reserved tamale sauce (or enchilada sauce). Heat through gently so the tamal absorbs the sauce and enriches the broth. Taste and season with cumin if desired.
Serve the soup hot, topped with grated cheese and freshly chopped cilantro.
Optional: Make Tamale Dumplings
In a bowl, combine masa harina, shredded cheese, oil, and enough chicken broth to form a soft dough. Bring soup to a light boil, then drop tablespoon-sized drops of dough into the pot. Let simmer 5–10 minutes or until dumplings are set and cooked through.
Serving Suggestions
This soup shines with hearty sides like warm cornbread or crusty bread. It complements fresh toppings like sliced avocado, radishes, or a squeeze of lime. Fresh tortilla chips or a side salad can round out the meal nicely.
Tips & Variations
-
Swap proteins: Use shredded chicken or turkey instead of beef.
-
Go vegetarian: Skip meat and use vegetable broth; add extra beans and veggies.
-
Spice it up: Stir in chopped jalapeños or red pepper flakes.
-
Use fresh tamales: Homemade, roasted, or leftover tamales all work beautifully.
-
Make ahead: Save time by prepping the meat and veggies in advance and assembling later.
-
Freeze leftovers: Great to portion and freeze; thaw and simmer gently when ready to enjoy.
Frequently Asked Questions
Can I use chicken instead of beef?
Yes! Ground chicken or shredded chicken works wonderfully—just adjust cooking time.
Are the masa dumplings gluten-free?
Yes—made from masa harina, they’re naturally gluten-free.
Can I serve the dumplings on the side?
Absolutely—serve them alongside the soup or let guests add their own to control portion.
How long does the soup last?
It holds well in the fridge for 3–4 days. Reheat gently, and use fresh cilantro for garnish.
Can I make this in a slow cooker?
Yes—sauté the meat and veggies, then combine all ingredients in the slow cooker and heat on low for 2 hours. Add dumplings in the final 30 minutes.
Final Thoughts
Tamale Soup with Tamale Dumplings is one of those dishes that delivers comfort, nostalgia, and flavor in every spoonful. It balances satisfying ingredients like beef, beans, and hominy with the warmth and richness of tamales. The optional masa dumplings elevate the soup, making it feel special—like tiny, savory tamal gems tucked into each bowl.
Whether it’s a cozy solo dinner or a hearty family meal, this soup nourishes and delights. Keep it simple or get creative with toppings. Just promise me you’ll savor every last drop—it’s the kind of dish that fills both your belly and your heart.
Tamale Soup with Tamale Dumplings
Ingredients
Method
- Remove paper wrappings from tamales and cut into 1-inch pieces, keeping the sauce for later. In a large pot or Dutch oven, cook ground beef with chopped onion and green pepper over medium heat until fully cooked. Drain excess fat.
- Add stewed tomatoes, Rotel, hominy, beans with their liquid, corn, and beef broth. Stir well and let simmer, uncovered, for about 20 minutes to meld flavors.
- Add tamale pieces and ½ cup of reserved tamale sauce (or enchilada sauce). Heat through gently so the tamal absorbs the sauce and enriches the broth. Taste and season with cumin if desired.
- Serve the soup hot, topped with grated cheese and freshly chopped cilantro.
- In a bowl, combine masa harina, shredded cheese, oil, and enough chicken broth to form a soft dough. Bring soup to a light boil, then drop tablespoon-sized drops of dough into the pot. Let simmer 5–10 minutes or until dumplings are set and cooked through.
