This Traditional Mexican Chochoyotes Soup is a soulful, comforting dish made with soft masa dumplings simmered in a rich tomato-guajillo chile broth. Known for its rustic roots and warm, earthy flavors, this soup is perfect for cool days or anytime you crave a bowl of authentic Mexican comfort food. Light yet hearty, this dish can stand alone or be enhanced with the addition of shredded meat for a more filling meal.
Why You’ll Love This Recipe
- Authentic flavors: Features classic ingredients like guajillo chiles, cumin, and masa harina.
- Warm and comforting: The soft dumplings soak up the richly spiced broth beautifully.
- Vegetarian-friendly: Can be easily adapted by using vegetable broth and skipping meat.
- Customizable: Add protein, roast your tomatoes for extra depth, or adjust spice levels.
- Simple and nostalgic: Made with basic pantry ingredients, but full of tradition.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Dumplings (Chochoyotes)
- masa harina (corn flour for tortillas)
- warm water
- salt
- lard or vegetable oil
For the Soup
- vegetable oil
- white onion
- garlic cloves
- tomatoes (roasted or boiled, blended)
- dried guajillo chiles (rehydrated and blended)
- chicken or vegetable broth
- cumin powder
- oregano
- salt and black pepper
- optional: shredded chicken or pork
Garnish
- fresh cilantro
- lime wedges
- crumbled queso fresco (optional)
directions
- Make the Masa Dumplings:
In a large bowl, combine masa harina, salt, and lard or oil. Gradually add warm water while kneading until the dough is soft and pliable—not sticky. Roll the dough into small balls about the size of a walnut. Slightly flatten each ball and press your thumb into the center to form a shallow dimple (this helps them cook evenly). - Prepare the Broth:
In a large pot, heat vegetable oil over medium heat. Sauté the diced onion until softened, about 3–4 minutes. Add minced garlic and cook for another 1 minute. Stir in the blended tomatoes and guajillo chile mixture. Let it simmer until slightly thickened, about 5–7 minutes. - Simmer the Soup:
Pour in the broth and add cumin, oregano, salt, and pepper. Bring to a gentle simmer over medium-low heat. - Cook the Dumplings:
Carefully drop the prepared masa dumplings into the simmering broth. Do not stir too much to prevent breaking them. Cook uncovered for 15–20 minutes, or until the dumplings float and are cooked through. - Add Protein (Optional):
If using shredded chicken or pork, stir it into the soup at this stage and allow it to heat through. - Serve:
Ladle soup into bowls, making sure each bowl gets a few dumplings. Garnish with chopped cilantro, queso fresco, and a squeeze of lime. Serve hot.
Servings and timing
Servings: 4–5
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Variations
- Roasted tomato version: Roast the tomatoes and garlic before blending for a deeper, smoky flavor.
- Vegetarian: Use vegetable broth and skip the meat. Add beans or mushrooms for extra body.
- Spicy: Add a dried arbol chile or a spoonful of chipotle in adobo for more heat.
- Herb swap: Use epazote instead of oregano for a more traditional herbaceous note.
- With greens: Stir in baby spinach or chopped kale during the last few minutes of cooking.
storage/reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed. Avoid vigorous stirring to preserve dumpling shape.
Freezing: Not recommended, as the texture of the masa dumplings can change upon thawing.
FAQs
What are chochoyotes?
Chochoyotes are traditional Mexican masa dumplings, made from corn flour and typically formed into small balls with an indentation. They’re often used in soups or stews to soak up rich broths.
Can I use store-bought tortillas or masa dough?
No, tortillas won’t work in this recipe. Fresh masa dough (masa para tortillas) can be used instead of mixing masa harina and water from scratch.
What can I substitute for guajillo chiles?
If guajillo chiles aren’t available, you can use pasilla or ancho chiles, though the flavor profile will vary slightly.
Do I have to add meat?
Not at all. This soup is naturally satisfying and flavorful even without meat. For extra heartiness, you can add beans or roasted vegetables.
How do I know when the dumplings are cooked?
They will float to the surface and feel firm when gently pressed. Typically, this takes about 15–20 minutes of simmering.
Can I prepare the dumplings ahead?
Yes. You can shape them ahead of time and store them covered in the refrigerator for up to 24 hours before cooking.
Is this dish gluten-free?
Yes. Masa harina is naturally gluten-free. Be sure to check your broth and other ingredients to ensure they’re certified gluten-free.
What kind of broth should I use?
Both chicken and vegetable broth work well. For a deeper flavor, use homemade stock or broth.
Can I add other vegetables?
Yes. Diced zucchini, corn, or even nopales (cactus) can be added to enhance the soup.
Is the soup supposed to be thick?
The broth should be moderately thick from the tomato and chile base but still soupy. You can simmer longer if you’d like it to reduce further.
Conclusion
Traditional Mexican Chochoyotes Soup is a heartwarming dish full of texture and flavor—from the soft masa dumplings to the rich tomato-chile broth. It’s a timeless meal rooted in Mexican culinary tradition that invites customization while preserving its rustic charm. Serve it with lime and queso fresco for a true taste of home-cooked comfort.
PrintChochoYotes – Mexican Masa Dumpling Soup
A cozy, traditional Mexican soup featuring soft masa dumplings (chochoyotes) gently simmered in a rich tomato-guajillo broth. This comforting dish is hearty, flavorful, and perfect for warming the soul.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4–5 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- For the Dumplings (Chochoyotes):
- 2 cups masa harina (corn flour for tortillas)
- 1 ½ cups warm water (adjust as needed)
- ½ tsp salt
- 2 tbsp lard or vegetable oil
- For the Soup:
- 2 tbsp vegetable oil
- 1 small white onion, diced
- 2 garlic cloves, minced
- 3 medium tomatoes, roasted or boiled, blended
- 2 dried guajillo chiles, rehydrated and blended
- 4 cups chicken or vegetable broth
- 1 tsp cumin powder
- ½ tsp oregano
- Salt & pepper to taste
- Optional: shredded chicken or pork for extra protein
- Garnish:
- Fresh cilantro, chopped
- Lime wedges
- Crumbled queso fresco (optional)
Instructions
- Make the Masa Dumplings: In a bowl, combine masa harina, salt, and lard or oil. Gradually add warm water, kneading until smooth and pliable. Roll into small walnut-sized balls and press a slight dimple into each with your thumb.
- Prepare the Broth: Heat oil in a large pot over medium heat. Sauté onion until softened, about 3–4 minutes. Add garlic and cook for 1 minute more.
- Add the blended tomatoes and guajillo chile. Cook for 5–7 minutes until thickened and reduced slightly.
- Pour in the broth and add cumin, oregano, salt, and pepper. Bring to a gentle simmer.
- Cook the Dumplings: Carefully add chochoyotes to the simmering broth. Avoid stirring too much to prevent breaking. Cook uncovered for 15–20 minutes, or until dumplings float and are firm.
- If using shredded chicken or pork, stir it in during the last few minutes of cooking and let it warm through.
- Serve: Ladle soup into bowls with dumplings in each serving. Garnish with cilantro, queso fresco, and lime wedges. Serve hot.
Notes
- Dumplings can be made ahead and refrigerated for up to 24 hours.
- Use vegetable broth for a vegetarian version of the soup.
- Roast tomatoes and garlic before blending for extra depth and smokiness.
- Adjust chile quantity for more or less heat depending on preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg