Mexican Tomato Bean Soup with Corn Dumplings
Warm up your table with this hearty Mexican Tomato Bean Soup with Corn Dumplings—a vibrant, flavor-packed dish that's as comforting as it is satisfying. This spicy, smoky soup combines the rich tang of tomatoes, the hearty goodness of black and pinto beans, and the mild heat of jalapeño and smoked paprika. But the real star? The fluffy, tender cornmeal dumplings infused with buttery richness and studded with sweet bursts of corn. With just 15 minutes of prep and a simmer-and-drop cooking method, this recipe is both simple and impressive, making it perfect for casual weeknight dinners or cozy gatherings. Serve it with a sprinkle of fresh cilantro for a pop of color and an added layer of flavor. Keywords: Mexican soup, tomato bean soup, cornmeal dumplings, vegetarian spicy soup, quick comfort food recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium jalapeño, seeded and finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 28 ounces canned diced tomatoes
- 4 cups vegetable broth
- 2 cups cooked black beans, rinsed and drained
- 2 cups cooked pinto beans, rinsed and drained
- 1 cup frozen corn
- 0.25 cup fresh cilantro, chopped
- 0.5 cup cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 cup milk (dairy or plant-based)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and chopped jalapeño, cooking for another 2 minutes until fragrant.
Add the cumin and smoked paprika, stirring to coat the vegetables with the spices.
Pour in the canned diced tomatoes and vegetable broth. Stir well and bring the mixture to a boil.
Reduce the heat to low and stir in the black beans and pinto beans. Simmer for 10 minutes to allow the flavors to meld.
While the soup simmers, prepare the corn dumplings. In a medium bowl, whisk together the cornmeal, flour, baking powder, and salt.
Add the milk and melted butter to the dry ingredients and mix until a dough forms.
Stir the frozen corn and chopped cilantro into the soup. Adjust seasoning with salt and black pepper as needed.
Using a small spoon, drop spoonfuls of the cornmeal dumpling dough into the simmering soup. Cover the pot with a lid and cook for 15 minutes, or until the dumplings are firm and cooked through.
Ladle the soup into bowls, ensuring each serving has an even amount of dumplings. Garnish with additional chopped cilantro if desired.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 1031 mg | 45% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 10.8 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 142 mg | 11% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 1274 mg | 27% | |
*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.
