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
- 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
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
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.