INGREDIENTS:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, diced
1 can (14.5 ounces) diced tomatoes
4 cups vegetable broth
1 can (15 ounces) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup masa harina
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
3/4 cup warm water
Fresh cilantro, for garnish
Lime wedges, for serving
DIRECTIONS:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and bell pepper, cooking until the vegetables are softened, about 5 minutes.
Stir in the diced tomatoes, vegetable broth, black beans, corn, cumin, chili powder, and season with salt and pepper. Bring the mixture to a simmer and let it cook for about 20 minutes to allow the flavors to meld.
While the soup is simmering, prepare the tamale dumplings. In a mixing bowl, combine the masa harina, baking powder, and salt. Add the vegetable oil and warm water, mixing until a soft dough forms.
Once the soup has simmered, drop spoonfuls of the tamale dough into the soup. Cover the pot and let the dumplings steam in the soup for about 15 minutes, or until they are cooked through.
Serve the soup hot, garnished with fresh cilantro and lime wedges on the side for squeezing over the top.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 320 kcal | Servings: 6 servings
