Tamale Soup with Dumplings (Print Version)

Tex-Mex inspired soup loaded with black beans, veggies, and fluffy cornmeal dumplings. Vegetarian and gluten-free friendly.

# Ingredients:

→ For the Soup

01 - 1 tablespoon olive oil
02 - 1 small onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, chopped
05 - 1 green bell pepper, chopped
06 - 1 can (15 oz) black beans, drained and rinsed
07 - 1 can (15 oz) corn, drained
08 - 1 can (15 oz) diced tomatoes
09 - 4 cups vegetable broth
10 - 2 teaspoons chili powder
11 - 1 teaspoon cumin
12 - 1/2 teaspoon smoked paprika
13 - Salt and pepper to taste

→ For the Tamale Dumplings

14 - 3/4 cup cornmeal
15 - 1/4 cup flour (or gluten-free blend)
16 - 1 teaspoon baking powder
17 - 1/4 teaspoon salt
18 - 1 tablespoon olive oil
19 - 1/2 cup unsweetened plant-based milk (or regular milk)
20 - 1 tablespoon chopped fresh cilantro (optional)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Sauté onion and garlic for about 3 minutes, until softened.
02 - Add bell peppers and cook for another 5 minutes.
03 - Stir in black beans, corn, diced tomatoes, and vegetable broth. Season with chili powder, cumin, smoked paprika, salt, and pepper.
04 - Bring to a simmer and cook uncovered for 10 minutes.
05 - In a bowl, whisk together cornmeal, flour, baking powder, and salt. Stir in olive oil and milk to form a thick batter. Fold in cilantro if using.
06 - Drop spoonfuls of dumpling batter into the simmering soup to make 8–10 dumplings. Cover the pot and cook for 12–15 minutes, until dumplings are puffed and firm to the touch.
07 - Serve warm with optional toppings like fresh cilantro, avocado slices, or lime wedges.

# Notes:

01 - To make it vegan, use plant-based milk and skip any dairy toppings.
02 - Swap cornmeal with masa harina for a traditional tamale flavor.
03 - Add jalapeños or hot sauce for extra heat.
04 - Stir in sour cream or cashew cream for a creamier finish.
05 - Dumplings can be made gluten-free with a gluten-free flour blend.