Bowl of Chicken Tamale Dumpling Soup with fresh cilantro and spices

Chicken and Tamale Dumpling Soup

ByCasey Monroe

why make this recipe

Chicken and Tamale Dumpling Soup is a warm and comforting dish that combines the flavors of chicken soup with the delightful texture of tamale dumplings. This recipe is perfect for cold nights or when you’re feeling under the weather. It’s hearty, flavorful, and easy to prepare. Whether you’re cooking for family or friends, this soup is sure to bring everyone together. Plus, it’s a one-pot meal that saves on cleanup!

how to make Chicken and Tamale Dumpling Soup

Ingredients :

  • 1 1/2 pounds skinless, boneless chicken breast
  • 10 cups water, divided, or more as needed
  • 1 (12 ounce) can tomato paste
  • 1 medium onion, chopped
  • 8 cubes chicken bouillon, crushed
  • 2 tablespoons chili powder
  • 1 tablespoon chopped garlic
  • 1 cup masa flour
  • 1/2 cup all-purpose flour
  • 1 tablespoon dried parsley
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper

Directions :

  1. Place chicken in a pot and add 8 cups of water, or enough to cover the chicken. Bring to a boil.
  2. Reduce the heat to a simmer and cook until the chicken is no longer pink in the center and the juices run clear, about 10 minutes.
  3. Remove chicken to a plate and transfer the cooking liquid to a 6-quart Dutch oven, adding more water to make a total of 10 cups.
  4. Add in the tomato paste, onion, bouillon cubes, chili powder, and garlic. Cook over medium-high heat until the onion is translucent and the liquid is almost boiling, about 5 to 10 minutes.
  5. While the soup is cooking, cut the chicken into bite-sized cubes. Grind enough chicken in a food processor to get 3 cups and set aside.
  6. Add the remaining chicken cubes to the soup.
  7. For the dumplings, ladle a small amount of soup and let it cool for a few minutes. Then, in a bowl, combine ground chicken, masa flour, all-purpose flour, parsley, chili powder, cumin, salt, and pepper. Mix well.
  8. Gradually add a small amount of the cooled soup to the dough mixture until it forms a soft dough.
  9. Drop spoonfuls of the dough into the hot soup and cook, uncovered, until the dumplings are cooked through, which will take about 8 to 10 minutes.

how to serve Chicken and Tamale Dumpling Soup

Serve the soup hot, ensuring each bowl gets a generous portion of dumplings and chicken. You can garnish with freshly chopped herbs or cheese for an extra touch. This soup pairs wonderfully with crusty bread or cornbread for a complete meal.

how to store Chicken and Tamale Dumpling Soup

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, be sure to separate the dumplings from the soup first, as they can become soggy. The soup can be frozen for up to three months.

tips to make Chicken and Tamale Dumpling Soup

  • You can use leftover cooked chicken instead of raw chicken to save time.
  • Adjust the spices according to your taste preference; add more chili powder for extra heat.
  • If you like a thicker soup, let it simmer longer before adding dumplings.

variation

For a vegetarian version, replace the chicken with vegetables such as zucchini and bell peppers, and use vegetable bouillon cubes. You can also substitute ground chicken with plant-based alternatives.

FAQs

1. Can I use frozen chicken?
Yes, you can use frozen chicken, but ensure it is fully thawed before cooking for even cooking.

2. How can I make the soup spicier?
Add more chili powder or include diced jalapeños for extra heat.

3. What can I use instead of masa flour?
If you don’t have masa flour, you can use cornmeal or regular flour, but the texture may differ slightly.