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Pati's Mexican Table : TV Recipes

Pati Jinich

Sopa de calabacita con totopos
Serves 4 to 6

1 tablespoon corn or safflower oil
2 tablespoons unsalted butter
1 cup white onion, chopped
1 cup leeks, white and light green parts, sliced
1 jalapeño chile, sliced in half, seeding optional
3 pounds green zucchini, ends removed, diced
5 cups vegetable broth
1 teaspoon kosher or sea salt, more or less to taste
1/2 teaspoon black pepper, freshly ground, or more to taste

To Garnish:
1 1/2 cups tortilla crisps or totopos, optional
1 cup oaxaca cheese, or mozarella, diced, optional

In a soup pot set over medium-low heat, add butter and oil. Once the butter bubbles, stir in the onion, leeks and jalapeño. Cook, stirring sporadically, until the onion has softened, its color has become translucent, and the edges are beginning to brown lightly, about 12 to 15 minutes.

Raise the heat to medium, incorporate the zucchini and cook for about 3 to 4 minutes, stirring here and there. Pour in the broth, sprinkle with salt and pepper. Let it simmer for about 10 minutes, until the zucchini is thoroughly cooked and the soup has seasoned. Remove from the heat and let it cool slightly.

Place it all in the blender in batches and purée until smooth. Return the soup to the pot and let it thoroughly heat over medium heat. Serve very hot. Either spoon some diced cheese and totopos into each soup bowl right before eating, or let your guests add as much as they fancy.


Love the show and the recipes!

Gracias, John!

Hello, I want to make zucchini soup with tortilla crisps but I am not sure which type of cheese was used in the recipe on the show, I don’t want to use just any cheese I’d like it to be as close to your recipe as I can get it, it just looked so delicious!!!

I used queso fresco, but you can substitute it for Farmer´s cheese or a light feta cheese. To be honest, it is also incredibly delicious with a melty one, such as queso Oaxaca or mozzarella (they happen to be cousins!)

I just finished making the Zucchini soup with tortilla Crisps. It was delicious. Thank you.

Marta, Thank you for letting me know how it turned out!

Can’t wait to make the soup, I love your recipes.

Thank you, Cristina!

Pati, I made this recipe today and it was awesome! We have an international market here in Nashville that I have been able to find ALL the ingredients in your recipes so I plan on making more of them. Keep up the good work!

I made this after seeing this past weekends episode on PBS. It is delicious and simple. Thank you!

Fantastic recipe!

Thank you!!

Hi Pati….I tried your recipe today for the zucchini soup…..this is so say to make and yummy too! Thank you.

Hola Mimi, Thank you for letting me know how it turned out!!

I saw your show for the first time on Saturday on PBS…Look forward to making this recipe and many others.. Keep them coming. I am excited to try many new foods and flavors.
Thank you

Thank you for watching Susan, and for taking the time to write. Try some of the recipes!

My wife and I are longtime fans of the show and just saw the ep with the zuchinni soup – we are making it tonight! Thank you so much for this delicious vegetarian recipe, Pati!

Thanks so much!! I love that one too… well, I love all of them, maybe that is why I keep eating so much…

Pati, I made your zucchini soup last night for my mom (who is the best most amazing cook in the family) after watching your show on PBS during the day… and she love, love, loved it! I had to substitute the leaks for curly endive because they were not available at the store and it worked just fine. I look forward to buying your cookbook!

Ruby, Thank you for trying my recipe for your mom!! I am so happy to hear it was a success.

I love this soup!!! I have made it about 4 times in the past 2 weeks. The first time i made it without the serrano because i lost it but the flavor was still amazing. It is such a versatile recipe. Thank you!

Thank you, Ruth!!

Hello, I plan on make this soup for tonight’s diner, thank you for your show. :)

Wonderful!! Let me know how it turns out!

Hi Pati, My husband and me watch your show all of the time on Create Tv and we both love you..we want to say thank you for teaching us your wonderful dishes, I am making Calabacita italiana soup tonite. We are very excited to try it. Thank you.

Hey Cheryl, thank you so, so, much for taking the time to write and tell me such nice things. I am thrilled you will try that soup, I love it! p.s it tastes delicious reheated as well…

I just made this. It was simple, easy to make and delicious. I was going to take the leftovers to work tomorrow to share with co-workers, but I just might keep it all to myself!

Glad to hear! When making this soup I always wish for leftovers too…

Hi patti, i did twice thats delicious recipe…plantain and pecan bread…the childrens loved.Thanks.

Thank you, Willa! I’m happy you tried it.

Dank soup! I’ve made it three times this month. I like putting a squeeze of lime in mine with just a little bit of hot sauce.

Thank you, Joshua! I’m so happy you tried this soup!!

Not to be lost in translation, but when i say dank, I mean excellent. You have a dank show Pati. I can’t wait to try more of your recipes.

This is so funny. I got it! :) I hope you do try more recipes.

pati,i enjoy watching your show thank you for your recipes my husband likes good mexican food band so do I God bless you!

Thank you, Alicia!!

Loved the soup sooooo easy and delicious! I’m afraid the day after I ate most standing over the stove waiting for it to heat. Suffice it to say it was just as yummy cold.

Hahaha! Glad to hear.

I’m going to make this soup tonight. I’ve always hated Tex-mex but I’ve come to find I love real Mexican food, they’re so different. Thanks for your recipes!

Hi Jill, YES!! Tex-Mex and Mexican food are soooo different. So glad you are going to make the zucchini soup — please let me know how it turns out. All the best to you…

I have been watching your show for some time now but this past winter was the first time I made something. This soup is so delicious and easy to make. I have taken it to work many times now, and my co-workers love it too.

Great!!! I sometimes add croutons or tortilla strips on top, aside from cubed queso…

Acabo de hacer esta sopa. Es deliciosa pati!!! No podía creer que no tenía crema. Gracias! Me encanta tu programa :)

Que bueno que te gustó, Monica!

Me gustan mucho tus recetas y el show. Yo soy
Chef. Fui a California culinary academy Le Cordon
Blue Academy. En San Francisco and worked at the
Ritz Carlton. Me entrenamiento es Frances.
My hijo no habla espanol, Pero se envuelve mucho
En la comida. Mi padre es Noruego/americano.
La comida une a nuestras culturas y yo soy navidad en
Guatemala Pero no Dania de mucha comida
MexicanaOriginal. Me encanta hornear Pero solo
Se lo Classico France’s y Americano. Podrias sugerir
Quick mix and muffin methods?

Angela, Seguro! Gracias por escribirme, trataré de publicar más recetas de muffins y panes…

Another great episode! I have a vegetarian daughter who happens to LOVE banana bread. I don’t think I’ll try the Napoles but will make the plantain bread and soup. By the way, i liked the way you assembled the tostada. I make tostadas often but have never thought of using creama and queso fresco! I’m excited to make this change.

I love watching your show.

Hola Christie, Thanks for watching!! Hope you and your daughter enjoy the plantain bread and soup!

Oh Pati! I have been enjoying your recipes. Today I will be making this wonderful zucchini soup. Your photo of the soup shows a sprinkling of some sort of red chili powder. Is this Tejan or chili powder or something different.

Best regards to you and your fabulous cooking show.

Thank you, Jenny! You can use any Mexican ground chile blend; Tajin works great!

Delicious, my daughter and I love it! We’ve made this soup about 3 or 4 times already. Thanks for the recipe.

Thank you!

Wow! This soup is amazing! It’s the first recipe I’ve made from your cookbook and I am seriously impressed with all the flavor from just a few simple ingredients. And so healthy! I look forward to making Pescado Rodrigo for dinner.

That is one of our favorite Fish dishes… hope you love it too!

I just seen your show on, zucchini soup with tortilla crisps. Regarding the tortilla crisps. I know how to fry them. I didn’t get to hear how long to do them in the oven and at what temperature? Also may I have your recipe on Champorado. Thanx and diffanetly love your show! Wonderful job. Look forward to your holiday recipes. Take care, love Ya

To bake the crips, brush a very light coat of vegetable or corn oil on the tortilla triangles and place them on a baking sheet in a 350 degree oven for about 25 to 30 minutes. Make sure to turn them once or twice along the way until tanned and crisp! Remove from oven, sprinkle with salt and let them cool. Here is the recipe for champurrado: Thank you so much for tuning in!

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