Yield
5 servings

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

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 3

Discard husks and stems from the tomatillos. Cook whole tomatillos and nopalitos in boiling water 10 minutes or until tender; drain.

Step 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.

Step 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.

Ratings & Reviews

slfordstthomas's Review

slfordstthomas
July 25, 2011
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?