A quick and delicious tamale soup perfect for weeknight dinners.
Author:Jessica
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:6 servings 1x
Category:Soup
Method:Stovetop
Cuisine:Mexican
Diet:Vegetarian
Ingredients
Scale
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper, diced (any color)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn, drained
1 can (14.5 ounces) diced tomatoes with green chilies
4 cups vegetable broth
1 cup masa harina (corn flour)
1 cup water
Salt and pepper to taste
1 cup shredded cheese (cheddar or Mexican blend)
1/4 cup fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until fragrant.
Add the ground cumin, chili powder, and smoked paprika to the pot, stirring well to combine. Cook for another minute to toast the spices.
Stir in the black beans, corn, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
In a separate bowl, whisk together the masa harina and water until smooth. Slowly add this mixture to the soup, stirring constantly to prevent lumps. Continue to simmer for another 5-10 minutes, until the soup thickens slightly.
Season with salt and pepper to taste. Serve hot, topped with shredded cheese, fresh cilantro, and lime wedges.
Notes
For added heat, include diced jalapeños or a dash of hot sauce while cooking.
Substitute the black beans with pinto beans or kidney beans for a different flavor profile.