Mexican Corn Dumpling Soup
Warm, comforting, and packed with bold, authentic flavors, Mexican Corn Dumpling Soup is the perfect fusion of hearty and vibrant. This one-pot wonder features tender masa harina dumplings simmered in a flavorful broth made with aromatic spices, sweet corn, tangy tomatoes, and a touch of jalapeño heat. The doughy dumplings absorb the rich, spiced broth as they cook, creating a satisfying texture that melts in your mouth. Ready in under an hour, this gluten-free soup is perfect for weeknight meals or cozy gatherings. Garnish with fresh cilantro and a squeeze of zesty lime for a bright finish, and watch it become your go-to comfort food. Whether you’re craving something unique or sticking to classic Mexican cuisine, this soup delivers bold taste and heartwarming appeal in every bowl!
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Recipe Information
Ingredients
- 1.5 cups masa harina
- 0.75 cups warm water
- 2 tablespoons unsalted butter
- 1 teaspoons salt
- 6 cups chicken or vegetable broth
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 14-ounce can canned diced tomatoes
- 1 cup frozen corn kernels
- 1 medium jalapeño, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.25 cup cilantro (optional, for garnish)
- 4 lime wedges (optional, for serving)
Instructions
In a medium bowl, combine masa harina, warm water, unsalted butter, and 1/2 teaspoon of salt. Mix until a soft dough forms. If the dough is too dry, add a tablespoon of warm water at a time until pliable.
Divide the dough into small, bite-sized balls (about 1-inch in diameter) to form the dumplings. Cover with a damp towel to keep them moist, and set aside.
In a large pot, heat 2 tablespoons of oil over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes.
Stir in the minced garlic, chopped jalapeño, ground cumin, and paprika. Cook for an additional minute until fragrant.
Pour in the broth and canned diced tomatoes (with their juices). Bring the mixture to a gentle boil.
Carefully drop the masa dumplings into the simmering soup one at a time. Reduce the heat to medium-low and cook the dumplings for about 15 minutes, or until they are puffed up and cooked through.
Add the frozen corn kernels and cook for another 3-4 minutes, just until warmed through. Taste and adjust salt and seasonings as needed.
Serve hot, garnished with chopped cilantro and lime wedges on the side, if desired.
Nutrition Facts
Calories |
912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 8622 mg | 375% | |
| Total Carbohydrate | 116.7 g | 42% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 34.2 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2502 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
