The tomatillos give this soup a tart flavor, and the nopales add body. It tastes great either hot or cold.
4 (6-inch) corn tortillas, divided
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)
How to Make It
Preheat oven to 375°.
Cut 1 corn tortilla into 1/4-inch-wide strips. Place tortilla strips on a baking sheet coated with cooking spray. Bake at 375° for 5 minutes or until browned.
Discard husks and stems from the tomatillos. Cook whole tomatillos and nopalitos in boiling water 10 minutes or until tender; drain.
Heat a medium saucepan coated with cooking spray over medium-high heat. Add onion and garlic, and sauté 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.
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.