Tamale Soup with Tamale Dumplings

Serving: Serve the soup with extra lime wedges, sour cream, and shredded cheese on the side for toppings. It pairs wonderfully with a side of tortilla chips or cornbread.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a little extra broth if necessary.
Variants:
Vegetarian Version: Use vegetable broth, omit the chicken, and add more beans, vegetables, or tofu for protein.
Spicy Kick: Add a few diced jalapeños or a teaspoon of hot sauce for an extra spicy kick.
Different Dumplings: Try adding a dollop of sour cream or cream cheese to the dumpling dough for extra richness.
FAQ:
Can I make this soup ahead of time? Yes, the soup can be made ahead and stored in the refrigerator for up to 3 days. However, it’s best to add the dumplings just before serving to keep them from becoming soggy.

Can I freeze the soup? Yes, you can freeze the soup without the dumplings for up to 3 months. When ready to serve, reheat the soup and prepare the dumplings fresh.

Can I use store-bought tamales instead of dumplings? Yes, you can use tamale leftovers (shredded) or even tamale filling to add to the soup for a quicker variation.