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.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

While the soup is simmering, in a small bowl, combine the masa harina and water to form a smooth paste. Set aside.

Step 6

Once the chicken is cooked, remove it from the pot, shred it using two forks, and return the shredded chicken to the soup.

Step 7

Gradually whisk the masa mixture into the soup to thicken it slightly. Stir in the frozen corn and simmer for an additional 10 minutes.

Step 8

Taste the soup and adjust seasonings as needed. Stir in the chopped cilantro right before serving.

Step 9

Serve hot with optional toppings like shredded cheese, sour cream, and a squeeze of fresh lime. Enjoy!

Nutrition Facts

Serving size	3393.6 grams (3393.6g)

Amount per serving	% Daily Value*
Calories	2500

Total Fat 113.60g	146%
Saturated Fat 36.50g	183%
Polyunsaturated Fat 16.80g
Cholesterol 566mg	189%
Sodium 8699mg	378%
Total Carbohydrate 203.30g	74%
Dietary Fiber 31.70g	113%
Total Sugars 43.10g
Protein 175.80g	352%

Vitamin D 44IU	219%
Calcium 1033mg	79%
Iron 21mg	118%
Potassium 4903mg	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.

Source of Calories

Fat: 40.3%

Protein: 27.7%

Carbs: 32.0%