Go Back
Creamy tamale soup with golden corn masa dumplings, rich red broth, and fresh cilantro in white ceramic bowl

Tamale Soup

A hearty Mexican-inspired soup with all the flavors of tamales in a comforting broth, topped with crumbled cornbread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 1 can 15 oz black beans, drained
  • 1 can 15 oz corn, drained
  • 1 can 10 oz diced tomatoes with green chiles
  • 4 cups beef broth
  • 1 packet 1.25 oz taco seasoning
  • 1 tsp cumin
  • 1 cup cornbread crumbled
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges

Method
 

  1. Brown the ground beef in a large pot over medium heat, breaking it up as it cooks.
  2. Add onion, garlic, and bell pepper. Cook for 3-4 minutes until vegetables soften.
  3. Stir in black beans, corn, diced tomatoes, beef broth, taco seasoning, and cumin.
  4. Bring to a boil, then reduce heat and simmer for 15 minutes.
  5. While soup simmers, prepare cornbread according to package instructions.
  6. Ladle soup into bowls and top with crumbled cornbread and fresh cilantro.
  7. Serve with lime wedges for squeezing over individual portions.
  8. Store leftovers in an airtight container for up to 3 days.

Notes

For vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth. The soup thickens when refrigerated - just add a splash of broth when reheating.