Tomatillo-and-Cactus Soup

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

Yield: 5 servings
Recipe from Cooking Light

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Nutritional Information

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

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)

Preparation

  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.
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