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Tomatillo-and-Cactus Soup

Yield 5 servings
The tomatillos give this soup a tart flavor, and the nopales add body. It tastes great either hot or cold.

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)

Nutrition Information

  • calories 110
  • caloriesfromfat 7 %
  • fat 0.9 g
  • satfat 0.1 g
  • monofat 0.2 g
  • polyfat 0.4 g
  • protein 5.2 g
  • carbohydrate 21.2 g
  • fiber 2.8 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 371 mg
  • calcium 122 mg

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  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 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.

  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.