Tomato-zucchini soup with melty cheese (Minguichi) from Pati's Mexican Table: The Secrets of Real Mexican Home Cooking by Pati Jinich

  • corn
  • chicken broth
  • Show all ingredients...

  • EYB Comments

    Can substitute frozen corn for corn; canned tomato purée or crushed tomatoes for tomatoes; vegetable broth for chicken broth; and cotija cheese, mozzarella cheese, or Monterey Jack cheese for queso fresco.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute frozen corn for corn; canned tomato purée or crushed tomatoes for tomatoes; vegetable broth for chicken broth; and cotija cheese, mozzarella cheese, or Monterey Jack cheese for queso fresco.

  • Yildiz100 on July 28, 2019

    We all found this recipe a little bland and boring and overwhelmingly tomato-ey, even the bites with lots of cheese. I had small poblanos so I doubled the amount, but they still didn't contribute much flavor. My poblanos were very mild so the dish had no spiciness. Perhaps it needs spiciness to really work. I am also convinced that spicy chilis aren't just hotter, they are also more aromatic, so maybe that lack in my chiles was the problem. Either way, I doubt this will be repeated.

  • twoyolks on September 13, 2014

    Despite the simple list of ingredients, the soup contains a lot of flavor. The broth in particular is very good. I ended up with an extremely hot poblano which made the entire soup extremely hot so be aware.

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