Tamale Soup with Tamale Dumplings
Rich, hearty, and steeped in true comfort, this Tamale Soup brings together everything people love about classic tamales—tender masa, savory beef, warm spices—transformed into a soul-satisfying bowl.
Each spoonful is layered with vibrant tomatoes, hominy, peppers, and soft tamale pieces that melt into the broth, creating a flavor that’s both rustic and deeply nostalgic.
With the optional masa dumplings adding an irresistible homemade touch, this soup turns simple pantry ingredients into a cozy, comforting meal perfect for chilly nights, family gatherings, or anyone craving bold, comforting Southwestern warmth.
Why People Will Love This Tamale Soup with Tamale Dumplings:
It captures the soul of traditional tamales in an easier, cozier form, turning familiar flavors into a warm, comforting bowl that feels like home.
Layers of texture make every spoonful exciting—tender tamale pieces, hearty beef, creamy hominy, soft beans, and optional masa dumplings all work together beautifully.
The broth is rich, bold, and deeply satisfying, infused with tomatoes, chili sauce, and the savory essence of the tamales themselves.
It’s incredibly filling and nourishing, making it the perfect cold-weather meal or a crowd-pleasing family dinner.
The recipe is flexible and forgiving, allowing you to use canned tamales, homemade ones, or adjust toppings and seasonings to fit your taste.
It’s a one-pot meal loaded with authentic Southwestern comfort, bringing warmth, nostalgia, and big flavor with minimal effort.
Key Ingredients:
Ground beef, onions, and green peppers lay the foundation of the soup, building a savory base that echoes the comforting flavors of classic Southwestern cooking.
Stewed tomatoes, Rotel, and enchilada sauce enrich the broth with warmth, acidity, and gentle heat—creating a deep, layered flavor that feels both rustic and vibrant.
Pinto beans, corn, and hominy add heartiness and texture, giving each spoonful substance and a satisfying mix of creamy, sweet, and chewy elements.
Beef tamales in chili sauce are the star of the dish, their soft masa and rich chili-infused filling melting into the broth and transforming it into something soulful and unforgettable.
Cilantro and cumin bring brightness and earthy depth, allowing you to tailor the soup’s personality to your taste.
The optional masa dumplings—a simple blend of masa harina, cheese, broth, and oil—float tenderly through the soup, enhancing its warmth with a homemade touch that feels wonderfully nostalgic.
Expert Tips:
Brown the beef deeply for maximum flavor.
Don’t rush the sautéing step—letting the meat develop a rich, golden crust builds a deeper, more complex base for the entire soup.
Chop the tamales into uniform pieces.
Evenly sized masa chunks melt and soften at the same rate, giving the broth a smooth, consistent tamale richness without turning mushy.
Add tamale sauce gradually.
Start with half, taste, then adjust. Different brands of canned tamales vary in saltiness and heat, so building the flavor slowly prevents overpowering the broth.
Simmer gently after adding the tamales.
A slow, low simmer helps the masa loosen into the soup without breaking completely apart, preserving tender bites while enriching the broth.
Taste and season at the end.
With tomatoes, broth, tamales, Rotel, and beans already bringing salt, wait until the soup is finished before adding cumin, cilantro, or extra seasoning.
Do not overwork the masa dumpling dough.
Mix just until combined. Overmixing can make the dumplings dense instead of pillowy and tender.
Drop dumplings into a full boil, then reduce to a simmer.
Boiling helps set the exterior so they hold their shape, while simmering cooks the interior gently without making them tough.
Let the soup rest for 10 minutes before serving.
This gives the masa flavors time to settle and allows the broth to thicken naturally, creating a more cohesive and velvety bowl.
Tamale Soup with Tamale Dumplings
Ingredients:
Tamale Soup:
1 lb. ground beef
1 C. chopped onion
1 C. 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 to 4 homemade tamales, plus a can (10 oz.) of 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 C. masa harina
1/2 C. shredded cheese
1/2 C. chicken broth divided
3 T. oil
Instructions:
Tamale Soup:
Remove paper from individual tamales, chop into 1 inch bite size pieces, and set aside; reserve sauce.
Cook beef together with onions and bell pepper until beef is fully cooked. Drain away any excess fat and transfer to a large soup pot.
Add tomatoes, hominy, beans, corn, and broth. Simmer, uncovered, for 20 minutes.
Stir in tamale pieces and 1/2 cup of reserved sauce. Heat through.
Serve topped with your favorite cheese such as a Colby Jack mix.
If desired, garnish with cilantro.
Tamale Dumplings:
Mix together masa harina, shredded cheese, broth, and oil in a mixing bowl until combined.
Once soup is boiling, drop about 1 tablespoon each of masa mixture into the boiling soup. Once all dumplings are in the soup, allow to simmer for 5-10 minutes or until a toothpick inserted into the dumpling comes out clean.
Tips:
I used 3 cans of tamales today because I really like them.
Important Notes When Making Tamale Soup with Tamale Dumplings:
Canned tamales vary widely in saltiness and heat.
Some brands are mild and masa-heavy, while others have spicier chili sauce. Always taste the soup after adding the tamales before adjusting seasoning—this prevents oversalting or overwhelming the broth.
Do not skip draining the corn and hominy.
Excess liquid from canned vegetables can dilute the broth and mute the rich tamale flavor you’re building.
Let the soup simmer long enough to meld flavors.
The masa from the tamales needs time to relax and subtly thicken the broth, turning it from a simple stew into a deeply comforting, tamale-infused soup.
Avoid over-stirring after adding tamale pieces.
Too much agitation can break them down completely; gentle stirring preserves those tender, rustic masa bites.
If making dumplings, pay attention to moisture.
Masa harina absorbs liquid differently depending on humidity and brand—add broth slowly until the dough feels soft and slightly tacky, not wet.
Add fresh cilantro only at the end.
Cooking cilantro too long causes it to lose its brightness; stirring it in right before serving keeps the soup vibrant and aromatic.
This soup thickens significantly as it cools.
If reheating leftovers, add a splash of broth or water to restore its silky, soup-like consistency.
Cheese choice matters.
Mild melty cheeses like Colby Jack or Monterey Jack complement the tamale flavor without overpowering it—sharp cheddar may dominate the broth’s gentle, earthy profile.
How To Enjoy This Tamale Soup with Tamale Dumplings After Cooking:
Let the soup rest so the flavors settle.
After turning off the heat, allow the pot to sit for 5–10 minutes. This brief pause lets the masa soften further, allows the broth to thicken slightly, and deepens the tamale essence in every spoonful.
Serve it piping hot for the full tamale experience.
Tamale-based soups taste best when they’re steaming—the warmth enhances the aroma of masa, chili sauce, cumin, and peppers, wrapping you in that nostalgic, comforting tamale scent.
Stir gently before serving.
Masa pieces and dumplings may float or settle. A slow, gentle stir brings everything back together without breaking the dumplings or tamale chunks.
Use wide, deep bowls.
This soup is chunky and hearty. Serving it in shallow bowls can crowd the ingredients, while deeper bowls allow each portion to include broth, masa, beef, vegetables, and dumplings in perfect balance.
Finish with fresh toppings for contrast.
Sprinkle freshly grated Colby Jack, a handful of bright cilantro, or even a squeeze of lime. The cool freshness contrasts beautifully with the warm, earthy broth.
Customize each bowl to your liking.
Add diced avocado for creaminess, a spoon of sour cream for tang, or pickled jalapeños for heat. Each addition lets you tailor the soup to your own comfort level.
Pair it with the right sides.
Warm flour tortillas, cornbread, or a simple salad make wonderful companions. The soup is rich and satisfying, so sides should be simple and complementary.
Enjoy the dumplings while they’re tender.
If you included the masa dumplings, savor them within the first serving—they’re soft, pillowy, and absorb the broth beautifully when fresh.
Reheat with care.
When enjoying leftovers, warm the soup gently on low heat. Add a splash of broth or water if it has thickened overnight; the masa continues to absorb liquid as it rests.
Share it with loved ones.
Tamale soup carries a nostalgic, homey warmth—one that feels even more special when shared. Serve it family-style and let everyone build their own perfect bowl.
Nutrition Information:
For Tamale Soup with Tamale Dumplings:
(Values are approximate per 1 serving, assuming 8 servings total and including dumplings.)
Calories: 410 kcal | Total Fat: 18.5 g | Saturated Fat: 6.5 g | Monounsaturated Fat: 7.2 g | Polyunsaturated Fat: 2.1 g | Cholesterol: 55 mg | Sodium: 980–1250 mg (depending on tamale brand & added broth) | Total Carbohydrates: 40 g | Dietary Fiber: 6 g | Sugars: 9 g | Protein: 22 g
Frequently Asked Questions:
Can I make this soup without canned tamales?
Yes. You can replace canned tamales with 3–4 homemade tamales and add a 10 oz. can of enchilada sauce for the chili base. Homemade tamales give the soup a richer, more authentic masa flavor.
How do I keep the tamale pieces from dissolving too much in the soup?
Add them after the initial simmer, stir gently, and avoid boiling once they’re added. A gentle heat allows the masa to soften while still holding its shape.
Can I make the soup ahead of time?
Absolutely. This soup actually tastes better the next day because the masa thickens the broth and the flavors meld. Just add extra broth when reheating, as the masa absorbs liquid overnight.
What type of cheese works best for topping?
Mild, melty cheeses like Colby Jack, Monterey Jack, or a Mexican blend complement the warm tamale flavors without overpowering them. Sharp cheddar may dominate the broth’s delicate masa notes.
Is it necessary to make the masa dumplings?
Not at all. The soup is rich and hearty even without them. However, adding dumplings gives a homemade, comforting touch and enhances the texture with pillowy masa bites.
How finely should I chop the tamales before adding them to the soup?
Cut them into 1-inch bite-size pieces. Smaller pieces may dissolve too quickly, while larger chunks may not soften evenly. This size gives you tender masa bites without losing structure.
Should I drain the pinto beans before adding them?
No. The liquid from the pinto beans helps enrich the broth and adds starchy thickness. However, drain the corn and hominy, as their liquids can dilute the flavor.
When should I add the masa dumplings to ensure they cook properly?
Drop dumplings into the soup when it’s at a full boil, then reduce to a simmer. This sets the outside so they don’t fall apart, and the simmer gently cooks the inside until fluffy.
How do I know if the dumplings are fully cooked?
Insert a toothpick into the center of a dumpling—if it comes out clean or with minimal crumbs, they’re ready. This typically takes 5–10 minutes, depending on size.
What if the soup becomes too thick as it cooks?
The masa from tamales and dumplings naturally thickens the broth. If it gets too thick, add more beef broth or water a little at a time until the soup reaches your preferred consistency.