Tomatillo-and-Cactus Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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The tomatillos give this soup a tart flavor, and the nopales add body. It tastes great either hot or cold. Ingredients:
4 (6-inch) corn tortillas, divided |
cooking spray |
1 pound tomatillos (about 16 medium) |
1 cup nopalitos (about 3 chopped nopales - cactus paddles) |
1/4 cup chopped vidalia or other sweet onion |
2 garlic cloves, minced |
1 tablespoon honey |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1 (15.75-ounce) can fat-free, less-sodium chicken broth |
5 tablespoons fat-free sour cream |
cilantro sprigs (optional) |
Directions:
1. Preheat oven to 375°.
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.
3. Discard husks and stems from the tomatillos. Cook whole tomatillos and nopalitos in boiling water 10 minutes or until tender; drain.
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.
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.
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