Tomatillo-And-Cactus Soup Recipe

Name: Tomatillo-And-Cactus Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-inch) corn tortillas, divided; Cooking spray; 1 pound tomatillos (about 16 medium); 1 cup nopalitos (about 3 chopped nopales - cactus paddles); 1/4 cup chopped Vidalia or other sweet onion; 2 garlic cloves, minced; 1 tablespoon honey; 1/2 teaspoon ground cumin; 1/4 teaspoon salt; 1 (15.75-ounce) can fat-free, less-sodium chicken broth; 5 tablespoons fat-free sour cream; Cilantro sprigs (optional)

Servings: persons

4 (6-inch) corn tortillas, divided
Cooking spray
1 pound tomatillos (about 16 medium)
1 cup nopalitos (about 3 chopped nopales - cactus paddles)
1/4 cup chopped Vidalia or other sweet onion
2 garlic cloves, minced
1 tablespoon honey
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 (15.75-ounce) can fat-free, less-sodium chicken broth
5 tablespoons fat-free sour cream
Cilantro sprigs (optional)

1
Preheat oven to 375u00b0.
2
Cut 1 corn tortilla into 1/4-inch-wide strips. Place tortilla strips on a baking sheet coated with cooking spray. Bake at 375u00b0 for 5 minutes or until browned.
3
Discard husks and stems from the tomatillos. Cook whole tomatillos and nopalitos in boiling water 10 minutes or until tender; drain.
4
Heat a medium saucepan coated with cooking spray over medium-high heat. Add onion and garlic, and saute 3 minutes or until tender. Cut 3 corn tortillas into 4 wedges each. Place tortilla wedges, the tomatillos, nopalitos, onion mixture, honey, ground cumin, salt, and broth in a blender; process until smooth.
5
Place mixture in pan, and cook over low heat 15 minutes or until thoroughly heated. Spoon 1 cup soup into each of 5 bowls. Divide the baked tortilla strips evenly over each serving. Top each serving with 1 tablespoon sour cream. Garnish with the cilantro sprigs, if desired.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 (6-inch) corn tortillas, divided, Cooking spray, 1 pound tomatillos (about 16 medium), 1 cup nopalitos (about 3 chopped nopales - cactus paddles), and more.

Yes, Tomatillo-And-Cactus Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomatillo-And-Cactus Soup

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