Tesmole de Pollo (Soup with Mexican Dumplings)

Tesmole de pollo is a rich and flavorful Mexican chicken soup made with dried chile peppers, vegetables and seasoned with herbs and aromatics. Mexican dumplings or “chochoyotes” are also added to the soup thickening the broth and adding even more delicousness. If you like this recipe, you’ll have to check out this black bean soup that also contains Mexican dumplings.

This tesmole de pollo recipe comes from my mother in law. It’s something my husband used to eat as a child. She was kind enough to give us her recipe as she has many times before with her barbacoa, pollo a la Coca Cola and ensalada de frutas recipes.

Tesmole de pollo can be made according to your liking. It can be soupy or it can be made thicker depending on how you want it.

What are Mexican dumplings?

Mexican dumplings also known as “chochoyotes” or “bolitas de masa” are dumplings made from fresh masa or in this case, instant corn masa flour.

Bolitas de masa are flavored with fresh or dried herbs giving them an incredible and unique flavor that I have yet to find duplicated in other cuisines.

If you are a fan of traditional American dumplings, I recommend you give these Mexican dumplings a try. They are absolutely amazing.

Tesmole ingredients

Chicken

This recipe uses chicken drumsticks.

Veggies

Onion, potatoes and carrots.

Dried chilies

Guajillos and arbol.

Herbs, spices and seasoning

Garlic, bay leaf, chicken bouillon and acuyo (hoja santa)

Instant corn masa flour

I use Maseca which is my favorite brand of corn masa flour.

Olive oil

For the Mexican dumplings

How to make tesmole de pollo

Put the chicken, onion, garlic, bay leaf and chicken bouillon in a pot. Cover with water and bring to a boil. Once boiling, skim off the foam that rises to the top. Reduce heat to low and cover. Cook for 1 hour or until the chicken is cooked through.

While the chicken is cooking. Put the tomatoes in a pot and cover with water. Bring to a boil and let simmer over medium heat for about 10 minutes. Then add the dried chilies to the pot and remove from heat. Let the chilies soak in the pot for 15-20 minutes or until softened.

Transfer the tomatoes and chilies to a blender along with the garlic, onion and salt. Blend until smooth.

Heat up a little oil in a pot over medium heat. Once hot strain the blended chile sauce into the pot using a fine mesh strainer. Cover the sauce and simmer over medium low for 10 minutes.

Once the chicken is done, remove the onion, garlic and bay leaf and discard. Then transfer the cooked chicken to a bowl to cool. Strain the broth then return it to the pot. Once the chicken has cooled, shred it.

How to make Mexican dumplings

In a large bowl, combine the instant corn masa flour, chicken bouillon and olive oil. Then add the crumbled hoja santa leaves. Mix together well. I do this by hand.

While kneading the dough, slowly add in the water. Continue to mix and form into a large ball.

The dough should be moist but not too wet nor too dry.

In order to make the masa dumplings, pinch off a small amount of the dough and form it into a ball. Then using your thumb poke a small hole into the top of the dumpling.

Try to make your dumpling more or less the same size so they will cook evenly. You should be able to make around 20-25 dumplings.

Add the chile sauce to the broth. Taste the broth for salt and add some if desired.

Add the chopped veggies to the pot and bring to a boil over medium high heat. Then reduce heat to medium. Cover and cook for 10 minutes.

Next add the masa dumplings to the pot and bring it to a boil again. Reduce heat to medium low and cover. Let the soup simmer for about 20 minutes.

You’ll know the dumplings are done when they float to the surface.

How long does it last in the fridge?

Tesmole de pollo will stay good for about 3 days if stored properly in the fridge.

Tesmole de pollo recipe

I hope you enjoyed today’s tesmole recipe. Let me know what you think of it in the comments below and don’t forget to leave it a rating. Thanks for visiting!