Step 1

Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and bell peppers. Sauté for 4-5 minutes until the vegetables are softened and aromatic.

Step 2

Add the diced tomatoes (with their juices), black beans, corn, chicken broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper to the pot. Stir to combine and bring to a gentle simmer. Let the soup cook for 15 minutes to meld the flavors.

Step 3

While the soup simmers, prepare the tamale dumplings. In a medium bowl, whisk together masa harina, baking powder, and salt. Add the broth and melted butter, mixing until a soft dough forms. If desired, fold in shredded cheese for extra flavor.

Step 4

Using your hands, roll the dough into small, bite-sized balls (about 1 inch in diameter). Set them aside on a plate.