Chicken tamale soup is the perfect answer. It’s like enjoying the flavors of tamales in a cozy bowl of soup! Packed with tender chicken, corn, and a deliciously spiced broth, this soup brings a taste of Mexican-inspired comfort food straight to your table.
Whether you’re looking for a hearty meal on a chilly evening or something easy to whip up for family and friends, this recipe hits the spot. Let’s dive in and create a bowl of flavor that’s sure to satisfy! It’s a hearty, flavorful soup that combines the rich flavors of tamales with the ease of a one-pot recipe.
The creamy texture, tender chicken, and spices will keep you coming back for more. This is a personal favorite of mine, and I think you’ll love it just as much!
How To Make Chicken Tamale Soup?
Recipe Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course, Soup
Cuisine: Mexican-American fusion
Yield: Serves 6
Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Measuring cups and spoons
- Sharp knife and cutting board
Ingredients
- 1 pound of cooked, shredded chicken (rotisserie chicken works great)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 cup masa harina (corn flour)
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (optional)
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
1. Sauté The Aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until they become translucent and fragrant.
2. Add Spices And Broth
Stir in the cumin, chili powder, smoked paprika, and coriander. Let the spices bloom for a minute before adding the chicken broth. Bring the mixture to a simmer.
3. Create The Masa Mixture
In a separate bowl, whisk together the masa harina and 2 cups of water. This will act as the thickener and give the soup that signature tamale flavor.
4. Add Remaining Ingredients
Pour the masa mixture into the pot and stir well. Add the diced tomatoes with green chilies, black beans, corn, and shredded chicken. Simmer for about 20 minutes, stirring occasionally.
5. Adjust Seasoning And Serve
Taste the soup and adjust the salt and pepper to your preference. If you like, stir in some shredded cheese for a creamy touch. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
Nutrition Facts Of Chicken Tamale Soup
- Calories: 320
- Protein: 24 g
- Fat: 10 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Sugar: 4 g
- Sodium: 620 mg
Serving Suggestions Of Chicken Tamale Soup
1. Toppings And Garnishes
I love adding fresh toppings to this chicken tamale soup. A sprinkle of shredded cheddar or Monterey Jack cheese adds richness, while a dollop of sour cream provides a tangy contrast. Fresh cilantro and a squeeze of lime juice brighten up the flavors, and if you’re like me and enjoy some heat, sliced jalapeños are the perfect touch.
2. Side Dishes
I usually serve this soup with tortilla chips or cornbread. The chips add a crunchy texture that complements the creamy soup, while the cornbread’s sweetness pairs nicely with the spicy, savory elements.
Tips And Variations Of Chicken Tamale Soup
1. Use Rotisserie Chicken
For a time-saving trick, I like using pre-cooked rotisserie chicken. It cuts down on prep time, and the flavor is always rich and delicious.
2. Add Heat
If you prefer your soup on the spicy side, feel free to add extra chili powder, or even a dash of cayenne pepper. I’ve also added chopped chipotle peppers in adobo for a smoky kick, and it turned out amazing.
3. Make It Vegetarian
To make this soup vegetarian, swap the chicken broth for vegetable broth and omit the chicken. You can replace the chicken with additional black beans or pinto beans for extra protein.
4. Slow Cooker Option
If you want to let the flavors really meld, use a slow cooker. Simply sauté the onions and garlic first, then transfer everything to the slow cooker and cook on low for 6 hours.
Special Note
This chicken tamale soup is perfect for meal prep. I often make a big batch and store it in the fridge or freezer for easy lunches or dinners throughout the week. The flavors only get better as it sits, making it a delicious reheat option.
Conclusion
Chicken tamale soup brings all the comforting flavors of tamales to your bowl without the hassle. It’s creamy, hearty, and full of delicious textures, from the tender chicken to the soft masa and crisp corn.
This recipe has become one of my favorite weeknight meals because it’s so easy to make yet tastes like it took hours. Give it a try, and I guarantee it’ll be a hit at your table, too!
Chicken Tamale Soup
Equipment
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Measuring cups and spoons
- Sharp knife and cutting board
Ingredients Â
- 1 pound of cooked shredded chicken (rotisserie chicken works great)
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 2 cups chicken broth
- 1 cup masa harina corn flour
- 1 can 14.5 oz diced tomatoes with green chilies
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn kernels, drained
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- Salt and pepper to taste
- 1 cup shredded cheddar cheese optional
- Fresh cilantro chopped, for garnish
- Lime wedges for serving
InstructionsÂ
Sauté The Aromatics
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until they become translucent and fragrant.
Add Spices And Broth
- Stir in the cumin, chili powder, smoked paprika, and coriander. Let the spices bloom for a minute before adding the chicken broth. Bring the mixture to a simmer.
Create The Masa Mixture
- In a separate bowl, whisk together the masa harina and 2 cups of water. This will act as the thickener and give the soup that signature tamale flavor.
Add Remaining Ingredients
- Pour the masa mixture into the pot and stir well. Add the diced tomatoes with green chilies, black beans, corn, and shredded chicken. Simmer for about 20 minutes, stirring occasionally.
Adjust Seasoning And Serve
- Taste the soup and adjust the salt and pepper to your preference. If you like, stir in some shredded cheese for a creamy touch. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.