Tamale Soup (Sopa de Tamal) with Corn Masa Dumplings
This just might be the best Chicken and Dumpling soup recipe on the planet. It's easy, quick and gluten free!
For the Soup
you can also boil 2 chicken breasts in 6 cups of water, it will just add more time
Jar of Salsa Verde
I like it spicy
For the Chochoyotes (Corn Masa Dumplings)
Instant corn masa like Maseca brand
Either use 3 cups of rotisserie chicken or follow the instructions below for uncooked chicken breasts
Boil 2 split chicken breasts in 6 cups of water until cooked through. Shred the chicken and set aside, reserving the water for the soup
Prepare the masa dough by kneading together the masa, salt and water for one minute. Add the cilantro and lard (or butter) and knead until combined.
Wrap the masa dough in plastic wrap in a large ball and put into the fridge while preparing the soup
Chop up the onions, garlic and serrano pepper.
Sauté the onions in a large pot or Dutch oven in 2 Tbs of vegetable oil for 3-4 minutes. Add the garlic, serrano pepper, chili powder, cumin, salt and oregano, sautéing it for one more minute.
Add the jar of salsa, chicken stock and remaining water and simmer on medium to high heat for 15-20 minutes, while preparing the masa dumplings
Roll the masa dough into 1 inch balls and press your thumb in the middle to make an indentation
After the soup has cooked for about 15 minutes, drop the chochoyotes (masa dumplings) into the soup 1-2 at a time
Simmer them for 3-4 minutes or until they being to float to the top
Add the shredded chicken and heat through
Serve with desired toppings and enjoy!
The cook time of this soup does not factor in cooking the chicken, it has only factored in the already cooked rotisserie, or shredded chicken