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Mexican Tomato Soup with Corn Dumplings

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During Lent this year I have been making meatless soup recipes inspired by cuisines from around the world, and this week I made a delicious Mexican Tomato Soup with Corn Dumplings.

Mexican tomato soup with dumplings.

This soup combines traditional Mexican flavors like tomatoes, hominy, and chiles, and adds in bite sized corn dumplings for a soup that is rich and filling without any meat. This soup is quick and easy to make, and using shortcuts like RO*TEL diced tomatoes with green chiles makes it even easier!


The wide variety of RO*TEL flavors makes it a great choice for all kinds of cooking, from meatless meals to game time favorites like Cincinnati Chili.

Are you creating a big snacking spread for the Big Tournament? Looking for ways to spice up game day and save money at the same time? #JustAddRotel is the perfect way to spice up your favorite recipes. From guacamole to pot roast sliders, adding a can of RO*TEL makes a traditional game day recipe into something extraordinary.

I used diced tomatoes with mild chiles in my soup, and it was nicely spiced, but you could spice it up even more and use the tomatoes with haberno peppers!

Mexican Tomato Soup with Corn Dumplings - an easy meatless soup that is perfect for Lent.

Yield: 4

Mexican Tomato Soup with Corn Dumplings

Mexican tomato soup with dumplings.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes



  • 1 Tablespoon olive oil
  • 1 cup onion, chopped
  • 2 Tablespoon chili powder
  • 1 teaspoon oregano
  • 2 cloves garlic, chopped
  • 2 cup vegetable broth
  • 1/2 teaspoon salt
  • 1 cup water
  • 1 can hominy
  • 1 can RO*TEL tomatoes with green chilis


  • 1/3 cup cornmeal
  • 1/8 teaspoon salt
  • 1 teaspoon olive oil
  • 3 Tablespoon hot water


  • Lime slices
  • Shredded cheese


  1. Heat the olive oil in a saucepan over medium heat.
  2. Add the onion and sautee for 5 minutes.
  3. Add the chili powder, oregano and garlic and saute for another 2 minutes.
  4. Add the broth, water, salt, hominy and RO*Tel tomatoes and bring to a boil.
  5. Reduce heat and cook, covered for 30 minutes.
  6. Mix the cornmeal, salt and olive oil together with a fork. Then add the hot water and mix well.
  7. Roll the dough between your hands in small pieces to make about 20 little dumpling balls. Then add the dumplings to the soup and cook for about 3 minutes.
  8. Serve garnished with lime and cheese.


Nutrition facts are estimates.

Nutrition Information:



Amount Per Serving: Calories: 145Sodium: 915mgCarbohydrates: 21gFiber: 4gSugar: 5gProtein: 3g



Mexican tomato soup with tortilla chips and lime wedges.

What is your favorite soup recipe?


Hi, Iโ€™m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

14 thoughts on “Mexican Tomato Soup with Corn Dumplings”

  1. Wow! This is mouthwatering amazing! I would love for you to share this at my party Making Memories Mondays that is going on now! Hope to see you there! ๐Ÿ™‚

  2. Oh my god, those corn dumplings look amazing! My son asks me to make “dumpling soup” nearly every week but I’ve never thought to make it with cornmeal! Definitely going to try this, yummm <3

  3. “Yum!” pretty much sums up my thoughts on this! Thanks for linking up to Tasty Tuesday, I’ve pinned this great recipe to the Tasty Tuesday Pinterest board.


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