Why You’ll Love This Recipe
Mexican tomato soup with corn dumplings is a flavorful and comforting dish that brings a twist to traditional tomato soup. The rich, tangy tomato base is spiced with cumin, chili powder, and fresh cilantro, making it vibrant and satisfying. The corn dumplings add a delightful, hearty touch that perfectly complements the soup. This recipe is easy to make, perfect for a cozy dinner, and full of warm, savory flavors that will leave you coming back for more.
Ingredients
For the soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) tomato puree
- 4 cups vegetable broth or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
For the corn dumplings:
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 cup milk
- 1 egg
- 2 tablespoons melted butter
- 1/2 cup corn kernels (fresh, frozen, or canned)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Make the Soup:
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 5 minutes.
- Stir in the cumin, chili powder, smoked paprika (if using), salt, and black pepper. Cook for another minute to toast the spices.
- Add the diced tomatoes, tomato puree, and vegetable or chicken broth. Stir well and bring the soup to a simmer. Let it cook for about 15 minutes, allowing the flavors to meld together.
- Once the soup is cooked, stir in the fresh cilantro and lime juice. Adjust seasoning to taste, adding more salt or lime juice if necessary.
- Make the Corn Dumplings:
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and garlic powder.
- In a separate bowl, whisk together the milk, egg, and melted butter. Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the corn kernels.
- Cook the Dumplings:
- Bring the soup to a gentle simmer. Using a spoon, drop spoonfuls of the corn dumpling batter into the soup. Be careful not to overcrowd the pot.
- Cover the pot and let the dumplings cook for about 10-12 minutes, or until they have puffed up and are cooked through.
- Serve the soup hot with the corn dumplings floating on top.
Servings and Timing
- Servings: 4
- Total time: 35 minutes
- Prep time: 10 minutes
- Cook time: 25 minutes
Variations
- Add protein: For a heartier soup, you can add cooked shredded chicken or ground beef to the soup.
- Spicy version: Add chopped jalapeños or a few dashes of hot sauce to the soup for extra heat.
- Vegetarian option: Keep the soup vegetarian by using vegetable broth and omitting any meat additions.
- Herb variation: For a fresh twist, add fresh oregano or a sprinkle of queso fresco on top before serving.
Storage/Reheating
- Storage: Store the soup and dumplings separately in airtight containers. The soup will last in the refrigerator for up to 3 days, and the dumplings can last for up to 2 days.
- Reheating: Reheat the soup on the stovetop over low heat, adding a splash of water or broth if needed. Reheat the dumplings by placing them in the soup for a few minutes before serving.
FAQs
1. Can I use frozen corn for the dumplings?
Yes, frozen corn works perfectly in the dumplings. Just make sure to thaw and drain it before adding to the batter.
2. Can I make this soup ahead of time?
Yes, the soup can be made ahead of time and stored in the refrigerator for up to 3 days. However, it’s best to add the dumplings fresh when you’re ready to serve to avoid them becoming too soggy.
3. Can I freeze the soup?
Yes, the soup can be frozen without the dumplings. Allow it to cool completely before transferring to a freezer-safe container. When ready to serve, reheat the soup and prepare fresh dumplings.
4. What type of broth is best for this recipe?
You can use either vegetable or chicken broth depending on your dietary preferences. Both work well in creating a rich, savory base for the soup.
5. Can I make the dumplings gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend or use cornmeal exclusively for the dumplings.
6. Can I make this recipe spicier?
Yes, you can add more chili powder, fresh jalapeños, or hot sauce to increase the heat to your taste.
7. Can I skip the cilantro?
If you’re not a fan of cilantro, you can substitute it with fresh parsley or skip it altogether. The soup will still be delicious.
8. Can I make the soup creamy?
To make the soup creamy, you can add a splash of heavy cream or coconut milk towards the end of cooking.
9. How do I know when the dumplings are cooked through?
The dumplings are done when they have puffed up and are no longer doughy in the center. You can check by cutting one in half to make sure it’s fully cooked.
10. Can I use canned tomato soup instead of homemade?
While you can substitute canned tomato soup, the homemade version adds a fresh, rich flavor that enhances the overall taste of the dish. It’s worth the extra effort!
Conclusion
Mexican tomato soup with corn dumplings is a warm, hearty dish that brings comfort and flavor in every bite. The combination of spiced tomato soup and tender corn dumplings creates the perfect balance of textures and tastes. Easy to make, customizable, and perfect for any time of year, this dish is sure to become a staple in your recipe rotation. Try it today and enjoy the bold flavors of this satisfying soup!
Print
Mexican Tomato Soup with Corn Dumplings
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Mexican Tomato Soup with Corn Dumplings is a hearty, comforting soups, with a rich tomato base and homemade corn dumplings that float perfectly in the soup. It’s a perfect combination of savory, spicy, and comforting — ideal for any time of the year.
Ingredients
- For the Soup:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 2 cups vegetable broth (or chicken broth)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- 1/2 cup fresh cilantro, chopped (for garnish)
- For the Corn Dumplings:
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1/4 cup fresh corn kernels (optional, for texture)
- 1/4 cup chopped fresh cilantro
- 1 teaspoon lime juice
Instructions
- For the soup: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened.
- Add crushed tomatoes, vegetable broth, cumin, chili powder, paprika, and cayenne pepper (if using). Stir well and bring the soup to a simmer. Cook for 15-20 minutes to allow the flavors to meld. Season with salt and pepper to taste.
- For the corn dumplings: In a medium bowl, whisk together cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together milk, vegetable oil, egg, corn kernels, cilantro, and lime juice.
- Stir the wet ingredients into the dry ingredients to form a thick batter. If the batter is too thick, add a little more milk to reach the desired consistency.
- Once the soup is simmering, drop spoonfuls of the dumpling batter into the soup. Cover the pot and let the dumplings cook for 10-12 minutes, or until they’re firm and cooked through.
- Once the dumplings are ready, garnish the soup with fresh cilantro and serve hot.
Notes
- If you prefer a spicier soup, add some chopped jalapeños to the onion and garlic while sautéing.
- For a richer flavor, you can add a splash of cream or coconut milk to the soup.
- Make this soup ahead of time and reheat — the flavors will deepen as it sits!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 10g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg
