For the Soup:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (15 oz) diced tomatoes, with juices
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 4 cups chicken broth (or vegetable broth for vegetarian)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste

For the Tamale Dumplings:

• 1 cup masa harina
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup chicken or vegetable broth
• 2 tablespoons melted butter (or oil for dairy-free)
• Optional: 1/4 cup shredded cheese (cheddar or Monterey Jack)

Optional Toppings:

• Fresh cilantro
• Diced avocado
• Crumbled queso fresco
• Lime wedges