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Add a photoServings: 8
Ingredients
- 1 Tbsp. Olive or possibly salad oil
- 1 lrg onion,minced
- 1 lb Tomatillos*
- 6 c. Chicken broth,reg strength
- 1 pkt Sliced cactus (33 ounce)**
- 2 Tbsp. Lime juice
- 2 Tbsp. Fresh cilantro leaves,chopped
- 2 ounce Panela/feta cheese,crumbled
- Â Â Lime wedges (opt)
Directions
- 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 possibly NOPALITOS) in supermarkets and Mexican groceries. = =* - husks removed, rinsed and coarsely minced** - packed in water, liquid removed and rinsed.
- In a 4-5 qt pan over medium heat, stir oil and onion often till onion is golden brown, about 15 min. Add in tomatillos; stir often just till soft, about 6 min. Add in broth; bring to a boil over high heat. Stir in cactus, lime juice, and cilantro. Cook till warm. Ladle soup into a tureen. Offer cheese to add in to taste. Accompany with lime wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 8 servings | |
| Calories 55 | |
| Calories from Fat 22 | 40% |
| Total Fat 2.48g | 3% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 282mg | 12% |
| Potassium 331mg | 9% |
| Total Carbs 6.66g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.13g | 2% |
| Protein 2.57g | 4% |
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