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CATEGORY CUISINE TAG YIELD
Meats, Dairy Mexican Mexican, Soups 8 Servings

INGREDIENTS

1 T Olive or salad oil
1 Large onion, chopped
1 lb Tomatillos*
6 c Chicken broth, reg strength
1 Sliced cactus, 33 oz**
2 T Lime juice
2 T Fresh cilantro leaves, minced
2 oz Panela/feta cheese, crumbled
Lime wedges, opt

INSTRUCTIONS

Cactus looks forbidding. Stripped of its prickly points, however, it
is a mild-mannered vegetable with a slightly tart flavor. Look for
easy-to-use canned cactus (sold as NOPALES or NOPALITOS) in
supermarkets and Mexican groceries.  ================== * - husks
removed, rinsed and coarsely chopped ** -  packed in water, drained and
rinsed.  ================== In a 4-5 quart pan over medium heat, stir
oil and  onion often until onion is golden, about 15 minutes. Add
tomatillos;  stir often just until soft, about 6 minutes. Add broth;
bring to a  boil over high heat. Stir in cactus, lime juice, and
cilantro. Cook  until hot. Ladle soup into a tureen. Offer cheese to
add to taste.  Accompany with lime wedges.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 40
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 1.9mg
Potassium: 184.9mg
Carbohydrates: 5.1g
Fiber: 1.4g
Sugar: 2.9g
Protein: <1g


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