Sopa de Verduras y Chochoyotes (Summer Vegetable Soup With Masa Dumplings)

By Rick A. Martínez

Published May 7, 2024

Sopa de Verduras y Chochoyotes (Summer Vegetable Soup With Masa Dumplings) — Johnny Miller for The New York Times. Food Stylist: Vivian Lui.

Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Rating: 5(16)
Notes: Read community notes

Chochoyotes, or corn masa dumplings, are commonly added to flavor and thicken soups and guisos (stews) across Mexico. They are also found in mole amarillo, the famous yellow mole from Oaxaca, and added to frijoles de olla because the corn flavor complements the regionally grown beans and herbs. In this soup, a summer vegetable medley, including fresh poblanos, corn and squash, is browned in olive oil to give the broth sweetness from the caramelized sugars in the vegetables. The chochoyotes slightly thicken the soup without any dairy or gluten added and contrast the flavor of the fresh, sweet corn.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

1cup/112 grams masa harina (any color)
4tablespoons extra-virgin olive oil
Kosher salt
2medium carrots, roughly chopped
2celery stalks, chopped
1poblano pepper, stemmed, seeded and chopped
1medium zucchini, quartered lengthwise and sliced thick
½medium white onion, chopped
1 to 2medium jalapeños, stemmed, seeded and chopped
3garlic cloves, finely chopped
2ears corn, cut into 2-inch rounds or 1 cup corn kernels (from 2 ears), see Tip
Lime wedges, for serving

Ingredient Substitution Guide

Preparation

Step 1
In a medium bowl, mix the masa harina, 1 tablespoon oil, ½ teaspoon salt, and ¾ cup warm water until combined and a sticky dough forms. Cover with a clean kitchen towel and let sit at room temperature for 20 minutes to allow the masa to hydrate.
Step 2
Heat remaining 3 tablespoons oil in a large pot or Dutch oven over medium-high. Add carrots, celery, poblano, zucchini, onion, jalapeños, garlic and 1½ teaspoons salt, and cook, stirring occasionally, until vegetables are almost tender and just beginning to brown, 8 to 10 minutes. Add the corn and cook, stirring occasionally, until the kernels are bright yellow and any liquid in the pot has evaporated, about 5 minutes. Add 6 cups water, increase heat to high and bring to a boil, then reduce heat to maintain a low boil and cook until vegetables are tender, about 10 minutes.
Step 3
Meanwhile, form the chochoyotes (dumplings). Scoop rounded tablespoons of the dough, roll into balls, and place on a platter or small sheet tray; you should have about 16. Cup your hand and place a ball in the center. Use your thumb to gently press down in the center of the ball to make an indentation, like a thumbprint cookie but with a rounded backside. Repeat with remaining balls.
Step 4
Gently add the dumplings to the pot and cook until they float to the top and are cooked through, 5 to 10 minutes. Taste and season the soup with more salt if desired. Divide the soup among bowls and serve warm with a squeeze of lime.

Tip

If you like, use drained canned corn or thawed frozen kernels instead of fresh.

Ratings

5 out of 5

16 user ratings

Have you cooked this?

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.

Elizabeth1 month ago

I was excited for this soup because it seemed similar to the Cuban soups I grew up eating, but with a vegetarian Mexican twist. As is, it turned out pretty bland. I had to add a bunch of sofrito to give it more flavor and a Goya packet. Then it was delicious! The chochoyotes were easy to make and gave more substance to the soup (thickened it too) and the corn on the cob was perfection. Had it with some rice on the side. For future: use stock, add more seasoning, use mushroom.

ED1 month ago

I was feeding 2 teenage boys, so I made the recipe rather bigger — I just eyeballed it, didn’t double it — but I did fully double the chochoyotes. I added a can of pinto beans, to make a complete protein — a delicious addition. In the interest of full disclosure, I will reveal that I also added (organic chicken) Better Than Bouillon and used frozen white corn. All 4 of us loved the soup. Strongly recommend making extra chochoyotes, or you might find yourselves fighting over them.

Ole1 month ago

The soup sounds great and I'm definitely going to make it, but even if I'm using ears of corn, I'll strip off the kernels, add the cobs for flavor while the soup is cooking, then remove them. I'd be really exasperated if someone served me soup with chunks of corn on the cob.

e erwid1 month ago

Instead of Chochoyotes, I used leftover polenta, browned in oven & chopped into dumpling-sized chunks to add at service. Added lots of chopped fresh basil, charred tofu. No zucchini because it's not that time of year (May in California). Add green beans, red bell pepper, tomato. I kept a couple of the corn cob slices for aesthetics, but mostly sliced fresh kernels off the cob. Caramelized the basic mirepoix, but 70% of corn and basil kept as cold, fresh additions at service. [cmts too short]

Name pamela1 month ago

This soup looks so good. Can’t wait to try the recipe. Please, more Mexican soup recipes. They are the best!

Private notes are only visible to you.