Sopa de Chochoyotas Poblanas


Have you ever tried a chochoyota? these are little balls of masa (corn dough) that can be flavour with spices or vegetables, once they are made, you simply add them to a broth, stew or soup and they will cook within minutes. So delicious and filling, they add another dimension to your dish.

Today I made some masa flavoured with charred poblano pepper juice. I simply charred some fresh poblano pepper on my hob, peeled them, removed the seeds and stem and used them for this dish, from making the masa to make the soup, this dish is so flavoursome.

Let me know if you make it at home, your feedback is important to me.


Karla x

Sopa de Chochoyotas Poblanas

Servings 4 people
Prep Time 30 mins
Cook Time 30 mins


To make the charred poblano chochoyotas

  • 50 g fresh poblano pepper strips charred, peeled, seeds & stem off
  • 200 g nixtamalised corn flour Mexican corn flour
  • 80 ml water
  • 1 tsp salt

To make the soup

  • 12 charred poblano chochoyotas
  • 3 large fresh poblano peppers charred, peeled, seeds & stem off
  • ½ white onion peeled, sliced thinly (julienned)
  • 50 g sweetcorn kernels frozen
  • 150 g halloumi cheese diced
  • 500 ml vegetable stock
  • 2 tbsp sunflower oil
  • 1 tbsp salt


To make the charred poblano chochoyotas

  • Once the poblano pepper has been charred, stem and seeds off, place it in a blender with the water and blend until smooth. Pass the water through a sift and then add the water to the corn flour and add 1 tsp salt.
  • Mix very well until forming a moist dough.
  • To make the chochoyotas, separate the dough into 10g dough balls, with your finger press down in the middle to make a little well into each dough ball. Cover with a kitchen tea towel so they don't dry.

To make the soup

  • Charr the poblano peppers, peel the skin off, take the seeds and stem off and then slice them into slim strips. Set aside.
  • Heat the oil in a saucepan to medium heat then add the onions and fry for 3 minutes or until translucent. Then add the poblano strips and the vegetable stock. Bring this to a boil and cook for 10 minutes to low heat.
  • Then add the frozen sweetcorn, the chochoyotas and salt. Cook until the chochoyotas start floating, around 10 minutes.
  • Serve in a bowl and add some halloumi cubes. Enjoy them as a light lunch.


You can use a vegetable bouillon, but remember to avoid the 1tsp salt.
Course: Soup
Cuisine: Mexican
Keyword: mexican food, poblano peppers, soup, chochoyotas

I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes in North London.



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