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    Home » Instant Pot

    Chicken Tamale Dumpling Soup

    Published: Oct 10, 2019 · Modified: Nov 23, 2019 by Melissa · This post contains links that pay me a small commission at no extra cost to you.

    Jump to Recipe Print Recipe
    Chicken Tamale Soup with Avocado and Cilantro with limes
    This post contains links that pay me a small commission at no extra cost to you.

    It’s here! It’s here! It’s finally cooling off in Charleston! To celebrate, I’m putting together a twist on the classic Chicken and Dumpling Soup and morphing it into Chicken Tamale Dumpling Soup. Let’s get this party started.

    Chicken Tamale Soup with Avocado and Cilantro

    Tamales are hands down my favorite Mexican dish and legendary for taking a long time to make. But don’t worry, if you’re a tamale lover like me, you won’t be believe how easy this soup is to make. You can simmer this all day long in a slow cooker, but I prefer the pressure cooker (Instant Pot) method below.

    Chicken Tamale Soup with Avocado and Cilantro with a spoon

    This is the perfect soup to warm up on a cold night, serve at a game day party, or fill your kiddos bellies with before the sugar rush sets in on Halloween. Ya can’t go wrong with Chicken Tamale Dumpling Soup. Ya just can’t.

    Enjoy, friends!

    Chicken Tamale Soup with Avocado and Cilantro with limes

    Chicken Tamale Dumpling Soup

    Melissa
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Soup
    Cuisine American – Mexican inspired
    Servings 6 servings

    Ingredients
      

    • 4 tablespoons oil divided
    • 1 medium onion chopped
    • 4 cloves garlic minced
    • 1 ½ lbs. boneless skinless chicken breast
    • 2 tablespoons chili powder
    • 2 teaspoons cumin
    • 1 teaspoon oregano
    • salt/pepper to taste
    • 2 tablespoon chiles en adobo chipotle peppers, minced
    • 1 can fire-roasted diced tomatoes 15 oz. can
    • 6 cups chicken broth divided
    • 1 cup masa harina
    • ½ cup shredded cheese
    • Favorite toppings Limes, sour cream, avocado, cilantro, extra cheese, etc. for topping

    Instructions
     

    • Using saute function on multiple purpose cooker (Instant Pot), saute onion, garlic in 1 tbsp. oil until translucent and aromatic. Add chicken breasts on top. Season with with chili powder, cumin, oregano, and salt/pepper.
    • Add in chili en adobo, canned tomatoes, and 5 ½ cups of chicken broth. Put lid on multicooker and set to high pressure for 20 minutes.
    • Meanwhile, mix together masa harina, shredded cheese, ½ cup broth, and 3 tbsp. oil in a mixing bowl until combined.
    • Once multicooker is completed, release pressure manually for quick release. Remove chicken breast and shred with two forks, add back to soup. Switch to saute function. Once soup is boiling, drop about spoonfuls of (about 1 tablespoon each) of masa mixture into the boiling soup. Once all dumplings are in the soup, turn off saute function and allow to simmer for 5-10 minutes or until a toothpick is inserted into the dumpling comes out clean.
    • Serve with toppings.
    CLICK TO DISPLAY NUTRITION INFO

    Nutrition

    Calories: 369kcalCarbohydrates: 24gProtein: 31gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.05gCholesterol: 86mgSodium: 1372mgPotassium: 623mgFiber: 4gSugar: 4gVitamin A: 1220IUVitamin C: 5mgCalcium: 151mgIron: 4mg
    Tried this recipe?Let us know how it was!

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    Masa Harina

    Chiles en adobo (Chipotle peppers)

    Instant Pot

    Cozy soup bowls

    Ladle

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    Photo of Melissa sitting on porch with coffee cup leaning forward with pumpkins and plants on the porch.

    Hi, and welcome! 👋🏻 I’m Melissa, a RD with a Food Science degree living in Charleston, SC. I love sharing all my favorite food and cocktail recipes right here.

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