About this recipe
This black bean soup with masa harina dumplings (chochoyotes) is one of my family’s favorite meals. It’s cozy, full of flavor, and the dumplings make every single bite worth it. Each little ball of masa is flavored with mint and serrano, so when you bite into one inside the warm broth, it’s honestly perfect.
I make this soup when I don’t feel like cooking something complicated. You can use canned beans, beans from a pot, or cook them from scratch. Either way it comes together fast and the result is always the same: everyone asks for seconds.
How to make the soup
There are three ways to make this depending on what you have:
- With canned beans. Sauté the onion, add the beans with their liquid, add broth or water, then drop in the dumplings. Done.
- With dried beans cooked from scratch. Cook the beans as usual. Sauté the onion in a separate pan and add it to the pot. Check the liquid, add more if needed, then add the dumplings.
- With leftover cooked beans. Same as canned. Sauté onion, add beans, liquid, and dumplings.
The soup is done when the dumplings float and are cooked through, about 15 minutes after you drop them in.
How to make the masa dumplings (chochoyotes)
Mix masa harina with salt, a little oil, and whatever herbs you want. I use minced mint and serrano pepper because it adds so much flavor to each dumpling. The consistency should be like playdough so they hold their shape when they cook in the broth.
Roll small balls (about 1 inch) and press your thumb into the center to make a little well. That indentation helps them cook evenly and catches broth inside. Make all the dumplings first, then add them to the soup at the same time so they cook evenly.
Tips
- The masa should feel like playdough. If it’s crumbly, add a tiny bit more water. If it’s sticky, add more masa harina.
- This is a great activity for kids. They love rolling the little balls. Just remind them to wash their hands after because the dough has serrano in it.
- I like small dumplings so every spoonful has a little bit of everything: broth, beans, and dumpling.
- You can swap the mint and serrano for cilantro and jalapeño, or any herb and chile combo you like.
What to serve with this soup
- Sliced avocado and a squeeze of lime
- Totopos or tortilla chips on the side
- A drizzle of crema or a dollop of vegan sour cream
- Fresh cilantro, sliced radishes, or pickled onions
- A side of Mexican rice to make it a full meal
Black Bean Soup with Masa Dumplings (Chochoyotes)
Equipment
- 1 Soup pot
Ingredients
- 1½ cups dried beans Check notes if you are using canned beans
- 6 cups water
- 1 cup chopped onion
- 1 tablespoon oil
- 1/2 teaspoon sea salt
Dumplings
- 1 cup masa harina corn flour
- 1 tablespoon oil
- 1 tablespoon mint chopped
- 1 serrano chile, minced
- 1/4 teaspoon sea salt
- ¾-1 cup warm water
Instructions
- Rinse beans and put them in a large pot with 6 cups of water. Cook for about 2 hours or until soft. (If using canned beans, skip this step.)
- In a bowl, mix the masa harina with oil, chopped mint, minced serrano, salt, and 3/4 cup of warm water. Add water gradually until you get a playdough consistency. Roll into small balls (about 1 inch) and press your thumb into the center of each one.
- In a separate pan, heat oil and sauté the chopped onion with salt for 5 to 7 minutes until soft and translucent.
- Add the sautéed onion to the beans. If using canned beans, add them now with their liquid plus extra broth or water.
- Drop all the dumplings into the pot at the same time. Cover and cook for 10 to 15 minutes until the dumplings float and are cooked through.
- Taste for seasoning, adjust salt, and serve.
Notes
- For canned beans: use 2 cans (30 oz total) of black beans. Sauté the onion, add beans with liquid, add 2 cups of broth or water, bring to a simmer, then add dumplings.
- The masa should feel like playdough. If crumbly, add a little more water. If sticky, add more masa harina.
- Make all dumplings before adding them to the pot so they cook evenly.
- Serve with sliced avocado, lime, and a drizzle of crema.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.