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

Published on
October 8, 2026
Summer vegetable soup

Chochoyotes are little corn masa dumplings that cooks across Mexico drop into soups and stews for body and flavor. Here they simmer in a light broth built on browned summer vegetables, a good fit for the corn, squash and peppers at the market in late summer.

Serves 4 · 50 minutes

Ingredients

For the dumplings

  • 1 cup (112 g) masa harina, any color
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¾ cup warm water

For the soup

  • 3 tablespoons extra-virgin olive oil
  • 2 medium carrots, roughly chopped
  • 2 celery stalks, chopped
  • 1 poblano pepper, stemmed, seeded and chopped
  • 1 medium zucchini, quartered lengthwise and thickly sliced
  • ½ medium white onion, chopped
  • 1 to 2 medium jalapeños, stemmed, seeded and chopped
  • 3 garlic cloves, finely chopped
  • 1½ teaspoons kosher salt, plus more to taste
  • 2 ears corn, cut into 2-inch rounds, or 1 cup corn kernels
  • 6 cups water
  • Lime wedges, for serving

Instructions

  1. Make the dough: In a medium bowl, stir together the masa harina, 1 tablespoon oil, ½ teaspoon salt and ¾ cup warm water until a sticky dough forms. Cover with a towel and let it rest for 20 minutes so the masa can hydrate.
  2. Heat 3 tablespoons oil in a large pot or Dutch oven over medium-high heat. Add the carrots, celery, poblano, zucchini, onion, jalapeños, garlic and 1½ teaspoons salt. Cook, stirring now and then, for 8 to 10 minutes, until the vegetables are nearly tender and starting to brown.
  3. Add the corn and keep cooking, stirring occasionally, for about 5 minutes, until the kernels turn bright yellow and the pot looks dry.
  4. Pour in the 6 cups water, turn the heat to high and bring to a boil. Lower the heat to keep a gentle boil and cook for about 10 minutes, until the vegetables are tender.
  5. While the soup cooks, shape the dumplings. Roll rounded tablespoons of dough into balls; you should get about 16. Holding each ball in a cupped hand, press your thumb into the center to make a dent, keeping the bottom rounded.
  6. Slide the dumplings into the pot and simmer for 5 to 10 minutes, until they float and are cooked through. Taste for salt, ladle into bowls and serve with lime wedges.

Tips

  • Out of fresh corn? Drained canned corn or thawed frozen kernels work too.

Adapted from Rick A. Martínez, NYT Cooking.