| 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.
A Message from our Provider:
“Jesus: he understands”
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