Go Back

Tamale Soup with Tamale Dumplings

A hearty, nostalgic Mexican-style soup with tamale pieces and optional masa dumplings in a flavorful tomato broth.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner, Lunch, Main Course, Soup
Cuisine: Mexican

Ingredients
  

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

Method
 

Prepare the Tamale Soup
  1. 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.
  2. 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.
  3. 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.
  4. Serve the soup hot, topped with grated cheese and freshly chopped cilantro.
Optional: Make Tamale Dumplings
  1. 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.