Tamale Soup
Warm, hearty, and bursting with bold Tex-Mex flavors, this Tamale Soup is a comforting bowl of goodness perfect for any occasion. Made with tender chicken thighs (or your choice of shredded pork or beef), fire-roasted tomatoes, and a touch of masa harina for that signature tamale-inspired taste, this recipe blends tradition with convenience. Infused with aromatic spices like chili powder, cumin, and paprika, and topped with fresh cilantro, shredded cheese, or a dollop of sour cream, each spoonful delivers a delightful balance of smoky, savory, and zesty notes. With just 15 minutes of prep time and a simple one-pot cooking method, this gluten-free soup is a crowd-pleaser that’s ready in under an hour. Serve it with lime wedges for an extra citrusy kick, and you’ve got an irresistible dish that will transport your taste buds to the heart of Mexico.
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Recipe Information
Ingredients
- 1 pound boneless chicken thighs (or substitute with shredded pork or beef)
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 6 cups chicken broth
- 14.5 ounces diced tomatoes (fire-roasted preferred)
- 4 ounces green chilies, diced
- 1 cup masa harina (corn flour)
- 1 cup water (for masa mixture)
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 cup frozen corn kernels
- 0.25 cup fresh cilantro, chopped
- 1 large lime, cut into wedges (for serving)
- 0.5 cup shredded cheese (optional, for topping)
- 0.25 cup sour cream (optional, for topping)
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the chicken thighs and sear for 3-4 minutes per side until golden brown. Remove and set aside.
In the same pot, add the diced onion and cook for 5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for an additional 1 minute.
Pour in the chicken broth, diced tomatoes (with juice), and green chilies. Stir to combine, then add the chili powder, cumin, paprika, salt, and black pepper.
Return the chicken thighs to the pot. Bring the mixture to a simmer, cover, and cook for 20 minutes or until the chicken is fully cooked and tender.
While the soup is simmering, in a small bowl, combine the masa harina and water to form a smooth paste. Set aside.
Once the chicken is cooked, remove it from the pot, shred it using two forks, and return the shredded chicken to the soup.
Gradually whisk the masa mixture into the soup to thicken it slightly. Stir in the frozen corn and simmer for an additional 10 minutes.
Taste the soup and adjust seasonings as needed. Stir in the chopped cilantro right before serving.
Serve hot with optional toppings like shredded cheese, sour cream, and a squeeze of fresh lime. Enjoy!
Nutrition Facts
Calories |
2500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 566 mg | 189% | |
| Sodium | 8699 mg | 378% | |
| Total Carbohydrate | 203.3 g | 74% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 43.1 g | ||
| Protein | 175.8 g | 352% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1033 mg | 79% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 4903 mg | 104% | |
*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.
