Mix the masa harina and salt in a large bowl until combined. Pour in the water and mix with a fork or your hands until a dough forms and is no longer sticky.

Divide the dough into 16 small portions, then roll each into a ball. Using your thumb, press gently in the middle of each ball to create a small indentation. Cover the chochoyotes with a damp paper towel or kitchen towel while you prepare the vegetable soup.

In a large blender, add the tomatoes, onion, garlic, vegetable bouillon, and water. Blend until smooth.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the carrots and sauté for 2-3 minutes until they start to soften. Pour in the blended tomato mixture and cook for an additional 5 minutes.

Add the broth, zucchini, corn, cumin, oregano, salt, and black pepper. Bring everything to a boil, then reduce the heat to a simmer. Gently drop the prepared chochoyotes into the pot and top with cilantro sprigs. Cover and cook for an additional 15 minutes until the vegetables and chochoyotes are tender and cooked through.

Taste and adjust seasoning if needed. Serve in bowls and garnish with lime juice, queso fresco, and sliced avocados.