When I saw that no one had written any reviews for this soup, I was hesistant to make it. But I am SOO glad I did. My boyfriend and his father loved it, and having bought most of the ingredients at the little Mexican Farmer's Market, it was very inexpensive to make. The chicken broth adds a very special flavor to the soup in combination with the tomatillos. And the cactus (if you're wondering what that tastes like) is almost like a very flavorful green pepper. It's almost like eating Chicken Enchiladas Verdes! I made the recipe exactly as written with one exception: I blended two teaspoons of the light sour cream into the soup instead of garnishing with a teaspoon per serving (my boyfriend's father is not fond of the sight of spooned sour cream, don't ask me why). I hope someone else gives this a try. I'm not sure why anyone else hasn't written about it...Perhaps none of the other home cooks have access to a market with cactus leaves?
The tomatillos give this soup a tart flavor, and the nopales add body. It tastes great either hot or cold.
Yield: 5 servings
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Amount per serving
- Calories: 110
- Calories from fat: 7%
- Fat: 0.9g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.2g
- Polyunsaturated fat: 0.4g
- Protein: 5.2g
- Carbohydrate: 21.2g
- Fiber: 2.8g
- Cholesterol: 0.0mg
- Iron: 1.1mg
- Sodium: 371mg
- Calcium: 122mg
- 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)
- 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.
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