Tamale Soup with Chicken and Avocado

A hearty and flavorful soup inspired by the taste of tamales, featuring tender shredded chicken, fluffy masa dumplings, and creamy avocado.

Prep Time

20 minutes

Total Time

60 minutes

Calories

465 kcal

Difficulty

Medium

Equipment

2 items

Cost

£2.40/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1.5lbsChicken breasts(boneless, skinless)

£6.75

8cupsChicken broth(low sodium)

£1.20

1mediumOnion(diced)

£0.50

3clovesGarlic(minced)

£0.20

114.5 oz canDiced tomatoes(undrained)

£0.65

14 oz canGreen chiles(diced, mild or hot depending on preference)

£1.00

2tspChili powder

£0.15

1tspCumin

£0.10

0.5tspOregano(dried)

£0.05

1tspSalt(or to taste)

£0.01

0.5tspBlack pepper(or to taste)

£0.05

1cupMasa harina(for the dumplings)

£0.75

1tspBaking powder(for the dumplings)

£0.02

0.3tspSalt(for the dumplings)

£0.01

2tbspShortening(chilled, cut into small pieces for the dumplings)

£0.10

2.8cupChicken broth(for the dumplings, add gradually until dough forms)

£1.20

1largeAvocado(diced, for topping)

£1.00

0.3cupCilantro(chopped, for topping)

£0.40

optionalLime wedges(for serving)

£0.25

Total Cost

£14.39

£2.40 per serving

Instructions

1.
Place chicken breasts in a large pot or Dutch oven and cover with chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through.
2.
Remove chicken from the pot and shred with two forks. Set aside.
3.
In the same pot, sauté diced onion over medium heat until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
4.
Stir in diced tomatoes, green chiles, chili powder, cumin, oregano, salt, and pepper. Cook for 5 minutes, stirring occasionally.
5.
Return shredded chicken to the pot and stir to combine. Bring the soup to a simmer.
6.
While the soup simmers, prepare the masa dumplings. In a mixing bowl, combine masa harina, baking powder, and salt.
7.
Cut in the chilled shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
8.
Gradually add chicken broth, mixing until a soft, slightly sticky dough forms. Do not overmix.
9.
Drop spoonfuls of the masa dough into the simmering soup. Cook for 10-12 minutes, or until the dumplings are cooked through and fluffy. They should float to the surface.
10.
Ladle soup into bowls and garnish with diced avocado and chopped cilantro.
11.
Serve with lime wedges, if desired.

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My Notes

Nutrition Information

Nutrition per serving (550g)

465 kcal / 1945 kJ

Carbs

28g

11% of RDA

Fat

22g

31% of RDA

Protein

42g

84% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

5 g

6% of RDA

Sodium

1250 mg

54% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For a spicier soup, use hot green chiles or add a pinch of cayenne pepper.

You can add other vegetables to the soup, such as corn, beans, or zucchini.

If you don't have shortening, you can use butter instead, but it might affect the texture of the dumplings slightly.

The dumplings can be made ahead of time and stored in the refrigerator. Add them to the soup during the last 10-12 minutes of cooking.

For a richer flavor, use homemade chicken broth.

Cooking Equipment

Large pot or Dutch oven

Mixing bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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