Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Velda de la Garza
Recipe by Cooking Light April 2001

Gallery

Recipe Summary test

Yield:
5 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

    Advertisement
  • 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.

Nutrition Facts

110 calories; calories from fat 7%; fat 0.9g; saturated fat 0.1g; mono fat 0.2g; poly fat 0.4g; protein 5.2g; carbohydrates 21.2g; fiber 2.8g; iron 1.1mg; sodium 371mg; calcium 122mg.
Advertisement