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Tamale Soup (Sopa de Tamal) with Corn Masa Dumplings Recipe

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4 from 8 reviews

This Tamale Soup (Sopa de Tamal) recipe features a flavorful chicken and salsa verde broth with soft corn masa dumplings, known as chochoyotes. It combines tender shredded chicken, a spicy green salsa base, and homemade masa dumplings to create a comforting, traditional Mexican soup perfect for any occasion.

Ingredients

Soup Ingredients

  • 3 cups Rotisserie Chicken (or 2 chicken breasts boiled and shredded)
  • 5 ½ cups Water
  • 1 ½ cups Chicken Stock
  • 1 (16.7 oz) Jar of Salsa Verde (preferably spicy)
  • 1 Onion, chopped
  • 1 Serrano Pepper, chopped (optional)
  • 4 cloves Garlic, minced
  • 1 tbsp Chili Powder
  • 2 tsp Cumin
  • 1 tsp Oregano
  • 1 tsp Salt
  • 2 tbsp Vegetable Oil

Masa Dumplings (Chochoyotes)

  • 2 cups Corn Masa (instant corn masa like Maseca)
  • 1 ½ cups Water
  • 1 tsp Salt
  • ¼ cup Cilantro, chopped
  • 3 tbsp Lard or Butter

Toppings

  • 1 Lime, cut into wedges
  • 1 Jalapeño, diced
  • 1 Avocado, diced
  • Queso Cotija, crumbled

Instructions

  1. Prepare Chicken: Use 3 cups of rotisserie chicken or boil 2 split chicken breasts in 6 cups of water until cooked through. Once cooked, shred the chicken and set aside. Reserve the cooking water for the soup base.
  2. Make Masa Dough: In a bowl, knead together 2 cups corn masa, 1 tsp salt, and 1 ½ cups water for about one minute until the dough is firm. Add chopped cilantro and 3 tbsp lard or butter and knead again until fully combined. Form the dough into a large ball, wrap in plastic wrap, and refrigerate while preparing the soup.
  3. Prepare Vegetables and Spices: Chop the onion, garlic, and serrano pepper (if using) finely.
  4. Sauté Aromatics: Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add garlic, serrano pepper, chili powder, cumin, salt, and oregano. Sauté for an additional minute until fragrant.
  5. Combine Soup Base: Pour in the jar of salsa verde, chicken stock, and reserved water from the boiled chicken. Stir well and bring the soup to a simmer over medium-high heat. Let it simmer for 15-20 minutes to develop flavors while preparing dumplings.
  6. Shape Masa Dumplings: Remove masa dough from the fridge. Roll dough into 1-inch balls, then press your thumb in the center of each ball to create an indentation, forming chochoyotes.
  7. Cook Dumplings in Soup: Drop chochoyotes into the simmering soup 1-2 at a time. Allow them to cook for 3-4 minutes or until they float to the top.
  8. Finish Soup: Add the shredded chicken to the pot and heat through for a few minutes.
  9. Serve: Ladle the soup into bowls and add desired toppings such as diced jalapeño, avocado, crumbled queso cotija, and a squeeze of fresh lime. Enjoy warm.

Notes

  • You can use rotisserie chicken for a quicker preparation or fresh chicken breasts for a more homemade soup base.
  • Adjust the level of spiciness by adding or omitting the serrano pepper and using mild or spicy salsa verde.
  • Masa dough consistency should be firm but pliable; add a little water if too dry or masa if too wet.
  • Serve with warm corn tortillas or crusty bread for a complete meal.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.

Find it online: https://dishcooks.com/tamale-soup-sopa-de-tamal-with-corn-masa-dumplings-recipe/