Directions:
Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until softened, about 3 minutes.
Add the diced bell peppers and cook for an additional 3 minutes.
Stir in the diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Bring to a boil, then reduce heat to a simmer and cook for 10-15 minutes to blend the flavors.
While the soup is simmering, prepare the tamale dumplings. In a bowl, combine the masa harina, baking powder, and salt. Add the broth and melted butter, mixing until a dough forms. Optionally, stir in the shredded cheese.
Drop spoonfuls of the tamale dough into the simmering soup. Cover the pot and cook for 10-12 minutes until the dumplings are tender and have puffed up.
Serve the soup with dumplings, topped with fresh cilantro, diced avocado, crumbled queso fresco, and lime wedges.
Cooking Time: 30 minutes | Servings: 4
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